Potatoes with Squid and Fresh Herbs

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

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.


  • 2 lb (900 g) potatoes, cut into chunks
  • lb (700 g) squid
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • ¼ pint (150 ml) white wine
  • 1 dessertspoon tomato purée
  • ½ pint (275 ml) water, perhaps a little more
  • Sea salt and freshly ground black pepper
  • Fresh parsley or chervil or basil


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 rubbery quality.

Sprinkle with fresh herbs before eating.

When Mrs Austen, around 1770, advised a tenant’s wife in Hampshire to plant potatoes in her garden, she was told, ‘No, no, they are all very well for you gentry, but they must be terribly costly to rear.’

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