Potatoes with Squid and Fresh Herbs

Preparation info
    • Difficulty

      Easy

Appears in
The Potato Year: 300 Classic Recipes

By Lucy Madden

Published 2015

  • About

A Dublin friend who gave me this recipe is lucky enough to live next to an old-fashioned fishmonger who has regular supplies of squid, yet always manages to look surprised when anyone buys it. Buy it whenever and wherever you can, and freeze what can’t be eaten fresh because, unlike most fish, squid responds quite well to freezing.

Ingredients

  • 2 lb (900 g) potatoes, cut into chunks
  • lb (700

Method

Clean the squid and slice into strips. Heat the oil, add the garlic and squid and cook briskly for a few moments.

Pour in the white wine, then stir in the tomato purée and the water. Allow this to cook for about 10 minutes before adding the potatoes and the seasoning. Cook gently until the potatoes are soft – this should take about 20 minutes or so. The squid should retain a slight rubb