Friday, August 24, 2012

Event: Keogh's National Potato Day 2012...


Ireland get ready to get your spud on once more as the countdown begins to the second annual National Potato Day which will take place on August 25th. The organisers of the event, Keogh’s Farm, from Old Town, Co. Dublin are serious in showing their love for the spud. The Keogh family has been growing potatoes in North County Dublin for more than 200 years and pride themselves in being experts in the field of all things spud. Whether your potato of choice is a Rooster, Kerr’s pink, Maris Piper, Baby, Selena or Organic, Keogh’s ensures that each member of the potato family is cooked with the most special ingredient, love!

Keogh's are asking Ireland to plead allegiance to the potato by officially declaring the potato as the National Vegetable of Ireland. National Potato Day aims to remind the nation of just how delicious and nutritious the spud is. The next time you buy a bag of potatoes, check to see their origin because not only are you getting a great meal but you are supporting local Irish produce and business. To mark National Potato Day, Keogh’s have a hamper to give away- to win this prize, submit your recipe here and sign the potato petition on the Keoghs website here.

During the Tall Ships Race, Keogh’s are bringing a taste of their farm to the north quays of the Liffey, on North Wall Quay, Dublin City from 23–26 August. "We want to encourage people to embrace the potato by visiting our marquee and getting behind Ireland’s favourite vegetable” said Peter Keogh, director of Keogh’s Potatoes. Keogh’s crisps, T-shirts and tote bags will be available at the marquee, along with demonstrations to show the versatility of the spud. The following is a simple recipe from Keogh's for easy baked potatoes- try this weekend with new season potatoes...

Recipe: Keogh's Easy Baked Potatoes with Broccoli and Cheese
Serves: 2


- 2 Large Rooster Potatoes.
- 2 Tbsp Butter.
- 6 Tbsp Grated Cheddar Cheese.
- Handful Broccoli Florets.
- Salt & Pepper.


1. Scrub the potatoes, and prick several times with the prongs of a fork. Place on a plate.

2. Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes.

3. Steam or boil the broccoli florets for 4/5 mins, or until just crunchy.

4. When the potatoes are soft, remove from the microwave, and cut in half lengthwise.

5. Season with salt and pepper, and mash up the inside a little using a fork.

6. Top the open sides with butter, broccoli florets and cheese.

7. Allow cheese to melt, season with salt and pepper, and serve.

More potato recipes on Dermie's blog here.