5 irresistible Albert Bartlett potato recipes to try this Christmas (2024)

Who doesn’t have potatoes on their Christmas shopping list? Inexpensive, deliciously comforting and super versatile, they’re a must-have for the festive season. Whether you’re hosting Christmas lunch and want to cook the best roasties from scratch, or you have guests staying and want ready-prepared options for delicious dinners with minimal effort, Albert Bartlett potatoes are the perfect choice.

There are different varieties of fresh potatoes to pick from, each with their own unique character and flavour, while the chilled and frozen ranges are an extra easy option when you're pressed for time. So without further ado, here are five mouth-watering Albert Bartlett potato recipes to enjoy before, during and after the big day.

1. Perfect roast potatoes

It wouldn’t be Christmas without a generous serving of golden roast potatoes. The secret to the perfect roastie? A little bit of goose fat and Albert Bartlett Original Rooster Potatoes!

Serves: 4 | Preparation: 10 mins | Cooking: 50 mins

Ingredients:

• ½ bag of Albert Bartlett Original Rooster Potatoes
• 100g goose fat
• 3 sprigs fresh rosemary
• Pinch of sea salt

Method:

1. Pre-heat the oven to 220°C/Fan 200°C/Gas Mark 6. Put the goose fat into a roasting tin and heat in the oven until it’s really hot.
2. Peel the potatoes and cut each one into even-sized pieces.
3. Put the potatoes into a large saucepan of cold water with a pinch of salt and bring to the boil. Parboil for 5 minutes, then drain well and toss back into the pan to roughen the edges.
4. Carefully place the potatoes in the tray of hot fat, covering them evenly.
5. Roast in the oven with the rosemary for about 45-50 minutes, or until the potatoes are crispy on the outside and soft in the middle. Turn over halfway through cooking.
6. Remove the potatoes from the tray and drain on kitchen paper. (Don’t cover them if you’re keeping them warm before serving.) Serve with a sprinkling of sea salt.

2. Garlic, sage and blue cheese roast potatoes

Tumbled in garlic and sage butter and topped with blue cheese, these dreamy delights would be incredible with roast meats, or alongside a vegetarian Wellington.

Serves: 6 | Preparation: 20 mins | Cooking: 90 mins

Ingredients:

• 2.5kg Albert Bartlett Original Rooster Potatoes
• Vegetable oil or duck fat, for roasting
• 100g butter
• 4 garlic cloves, sliced
• 15-20 sage leaves
• 100g blue cheese

Method:

1. Start by peeling your Albert Bartlett Original Rooster Potatoes. Put the peelings into a pan or roasting tray, drizzle with a little oil and roast in the oven at 220°C/Fan 200°C/Gas Mark 6 for 15-20 mins.
2. Salt a pan of boiling water, cut your peeled potatoes in half and parboil for 5-8 minutes or until the edges start to crumble.
3. While the potatoes are cooking, pop a roasting tray in the oven with some oil or fat.
4. Drain the potatoes and allow them to steam for a couple of minutes, then shake vigorously to fluff up the edges.
5. Tip the potatoes into the tray, season and roast for 30-45 minutes, turning every 10-15 minutes or until you get nice crispy potatoes.
6. Meanwhile, melt the butter in a pan and add the sliced garlic and sage leaves. Warm gently for a couple of minutes until the sage starts to crisp.
7. When the potatoes are cooked, toss in the sage and garlic butter. Load up the potatoes in a bowl and top with blue cheese.

3. Cheesy fried dumplings with jalapeño & bacon

These cheesy potato dumplings, with an oozy mozzarella middle and crisp coating on the outside, are the perfect party food or curling-up-on-the-sofa snack – just add your favourite festive film.

Serves: 4 | Preparation: 55 mins| Cooking: 20 mins

Ingredients:

• 1kg Albert Bartlett Butter Gold Potatoes
• 100g butter
• A splash of milk
• 1 handful jalapeños, finely chopped
• 5 rashers streaky bacon, fried and cut into bits
• 1 egg, beaten
• 70-80g firm mozzarella, cut into 1cm cubes
• Flour
• 1-2 eggs, beaten
• Panko breadcrumbs
• Vegetable oil, for frying
• Mayonnaise
• Chives

Method:

1. Peel, cut and place the Albert Bartlett Butter Gold Potatoes into cold salted water. Boil for around 15 minutes or until soft, then drain.
2. Mash the potatoes, adding the butter, milk and a pinch of salt. Mix together. Allow to cool, cover and place into the freezer for 40 minutes.
3. Once out of the freezer, place into a bowl. Add the jalapeños, bacon and egg, season with pepper and mix.
4. Roll some of the mixture into a ball around the size of a golf ball, then squash to make it flat. Add a cube of mozzarella to the centre and form it back into a ball. Repeat with the rest of the mix. Lightly floured hands can help if it’s sticky.
5. Cover the balls with flour, then beaten egg, then breadcrumbs.
6. Fry in vegetable oil, in batches, at 180°C for 3-4 minutes, until golden and the cheese is melted in the middle.
7. Top with a little mayonnaise and some sliced chives, if you wish. Enjoy!

4. Mashed potato doughnuts

Potato mash? In doughnuts? Trust us, it makes for a delectable twist. Use up leftover mash or buy the chilled and ready-prepared Albert Bartlett Mashed Potato for these sweet treats.

Serves: Makes 8 | Preparation: 1 hr 40 mins | Cooking: 15-20 mins

Ingredients:

• 165g Albert Bartlett Mashed Potato
• 100g caster sugar
• 360g plain flour (sifted), plus extra if needed
• ¾ tsp salt
• 125ml milk
• 7g (1 sachet) instant dry yeast
• 75g butter
• 1 medium egg
• 1 ltr sunflower oil (for frying)

For the cinnamon sugar:

• 150g caster sugar
• 2 tsp cinnamon
  

Method:

1. Mix together the sugar (reserving 1 tsp for later), flour and salt in a large bowl and set aside.
2. Warm the milk gently in a microwave or in a pan until it’s warm to the touch. This will take 30 seconds in a microwave or 1 minute in a pan. Stir in 1 tsp of sugar and then add the sachet of yeast. Set aside while you get everything else together.
3. Heat up the mash in the microwave for around 4 minutes.
4. Melt the butter into the mash, stirring it together so that the butter is melted and the mash has warmed up nicely. It needn’t be hot (you just need to melt the butter, then stir it well into the mash). Add the milk and yeast mix, and the egg, and stir well to make a smooth, creamy liquid.
5. Add this liquid to the sugar, flour and salt, and mix well until you have a smooth, soft, dough. It will be quite moist (that’s fine). If it looks more like a batter, add another handful of flour. Sometimes the water content of mash can vary and extra flour is needed.
6. Keep the dough in the bowl and cover, leaving to rise in a warm place for at least an hour. If you want to prep for morning doughnuts (a wonderful thing!), you can leave this to rise overnight.
7. When the dough has risen, turn it out onto a very well-floured surface. You don’t need to knead it, simply dust the surface with flour and press it out into a 1 ½ cm thick rectangle. Cut out ring shapes using a doughnut or scone cutter.
8. Place the cut-out doughnuts and the doughnut holes onto a floured tray and leave to rise again for about 15 to 20 minutes.
9. Using a deep, wide, pan, add sufficient oil to deep-fry the doughnuts. Allow the oil to heat up to between 176°C and 185°C before frying the doughnuts.
10. Deep-fry the doughnuts for about 1 minute on each side, until cooked and golden brown, then drain the doughnuts on paper towel. Combine the cinnamon and sugar and dust the doughnuts with it.

5. Cheesy homestyle chips with sweet chilli dip

Break up the festive fare with this tasty dish the whole family will love. Using frozen Albert Bartlett Homestyle Chips makes this quick and simple.

Serves: 4 | Preparation: 10 mins | Cooking: 25 mins

Ingredients:

• 600g Albert Bartlett Homestyle Chips
• 100g smoked Applewood cheese (or similar)
• 4 spring onions
• 10g fresh coriander
• 200ml sweet chilli sauce
• 200ml tomato ketchup
• 50ml soy sauce
• 20ml fish sauce

Method:

1. Arrange the Homestyle Chips on an oven tray and bake in a hot oven (around 220°C/Fan 200°C/Gas Mark 6) until golden and crisp. Season with a little salt.
2. Transfer them to an ovenproof dish and grate the smoked cheese over the top. Place the dish under the grill until the cheese is bubbling. Serve with the sweet chilli and spring onion dip.

For the sweet chilli and spring onion dip:

1. Finely slice the spring onions and put them in a mixing bowl.
2. Finely chop the coriander, including the stalks, and add to the bowl, along with the remaining ingredients. Mix well before serving in a bowl large enough to dip the cheesy chips in.

With Albert Bartlett, everyone can enjoy potato perfection this Christmas. Visit the website to find out more