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We asked our Chef Papp for a healthy yummy recipe that little ones would love to help cook after digging up their spuds at ‘Potato Shindig’.
His vegetarian recipe for Cheesy Potato Bites is perfect for waxy potatoes, especially when they have rosy pink eyes and yellow flesh like our tasty Picasso Potatoes.
1kg Picasso Potatoes
Salt & Pepper
½ tsp Garlic Powder
100g Grated Cheese
Cooking equipment you need: Muffin Tray, Grater and Oven
Preheat oven to 180 degrees.
Wash and peel the potatoes
Grate the potato and wrap it in a clean tea cloth
Squeeze your potato bundle to remove the excess water from the potatoes
Pop your potatoes into a bowl. Stir in the salt, pepper, garlic powder.
Beat the eggs and grated cheese together and combine it with potatoes.
Grease a mini muffin tray.
Roll the potato mixture into balls between your hands and place into a mini muffin tray (or just spoon it straight in) and bake for 20-25 minutes or until they are golden brown and the top and edges begin to get crispy.