Carbs are king. And everyone loves a potato. Here’s a stack of easy recipes from Delight Potatoes involving the humble spud, from salads to tarts. Perfect as a spring side for barbecue season. Enjoy!

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Feel good potato salad
Serves 8 as side

1.5kg Baby Cream Delight potatoes, unpeeled
1 large avocado, chopped
3/4 cup flat leaf parsley leaves
1/2 cup mint leaves
½ cup basil leaves
2 tsp each chia seeds & toasted pumpkin & sunflower seeds
olive dressing
1 long green chili, finely chopped
1/4 cup finely chopped pitted green olives
1/4 cup extra virgin olive oil
2 tbs white wine vinegar
1 garlic clove, crushed
1 tsp Dijon mustard
1 tsp honey

1 Put the potatoes in a large saucepan of salted water and bring to the boil over high heat. Boil gently for 25-30 minutes or until the potatoes are just tender. Drain well.

2 Combine all the olive dressing ingredients in a large bowl. Add hot potatoes and stir to coat. Season with salt and pepper and set aside to cool to room temperature.

3 Just before serving add the avocado and fresh herbs and toss gently to combine. Spoon onto a board or platter. Combine all the seeds and sprinkle over the salad. Serve.

Potato, kale and pancetta party food tarts
Makes 16

2 cups plain flour
100g chilled butter, cubed
1 egg yolk
3 tsp cold water
100g parmesan, finely grated
Salt flakes and freshly ground black pepper
600g baby red delight potatoes, unpeeled, thickly sliced
2 tbs olive oil
4 slices spicy pancetta, chopped
6 kale leaves, spine removed, shredded
125g piece fresh ricotta
Lemon wedges, to serve

1 Preheat oven to 200°C fan-forced. Combine the flour and butter in a food processor, pulse until it resembles fine breadcrumbs. Add the egg yolk, water and 1/2 the parmesan. Pulse until pastry just comes together. Turn pastry onto a lightly floured surface and bring together. Flatten to a rectangle shape about 2cm-thick, wrap baking paper and refrigerate 30 minutes until firm enough to roll out.

2 Toss the potatoes in with the half the oil. Season well with salt and pepper, then spread in a single layer on an oven tray lined with baking paper. Roast for 20-25 minutes or until just tender, then set aside to cool for 15 minutes. Meanwhile, heat the remaining oil in a frying pan over medium heat. Add pancetta, cook 3 minutes. Add the kale, cook 1 minute until wilted. Set aside to cool.

3 Put a large flat baking tray into the oven to get hot. Roll the pastry out on a large sheet baking paper to form a 18cmx 40 rectangle. Crumble the ricotta over the pastry, leaving a 2cm boarder all the way around. Top with pancetta and kale mixture then the roast potatoes. Fold the un-topped pastry over the filling to form an edge. Brush pastry edges with water then sprinkle the tart with the remaining parmesan.

4 Lift the tart, still on the paper onto the hot tray in the oven. Bake for 30-35 minutes or until pastry is crisp and golden. Cut into squares and serve warm or at room temperature with lemon wedges.

Potato, quinoa & broad bean salad
Serves 8 as side

1.5kg Baby Cream Delight potatoes, unpeeled
4 tbs extra virgin olive oil
3/4 cup organic quinoa, rinsed well
¾ cup water
250g frozen broad beans
1 lemon, rind finely grated, juiced
4 green onions, thinly sliced
1 cup fresh herbs (like flat leaf parsley, basil & thyme)
200g feta

1 Preheat oven 230°C fan forced. Lightly grease a baking tray with olive oil. Put the potatoes in a large saucepan of salted water and bring to the boil over high heat. Boil for 15 minutes or until the potatoes are just tender. Drain well. Arrange potatoes on the baking tray. Using a potato masher, smash each potato so that it’s flattened but still holds together. Drizzle over half the olive oil. Season with salt and pepper. Roast for 25-30 minutes or until golden.

2 Meanwhile, put the quinoa and water in a saucepan and bring to boil. Reduce heat to low, cover and simmer for 12-15 minutes until quinoa absorbs the water. Remove from heat, drain. Set aside to cool. Cook broad beans in a saucepan of boiling salted water for 2-3 minutes until tender and bright green. Refresh under cold water. Drain. Peel and discard skins.

3 Whisk the remaining oil with lemon juice and rind in a large bowl, season with salt and pepper. Add quinoa, bread beans, green onions and herbs, toss to combine. Spoon onto a serving platter or board, top with potatoes, crumble over the feta and serve.

Potato, cranberry and pistachio salad with pomegranate dressing
Serves 8 as a side

1.2kg (medium size) Golden Delight potatoes, scrubbed
1/2 cup craisins
1/2 cup pistachio kernels, toasted
1 cup small basil leaves
1 long red chilli, thinly sliced
1 pomegranate, seeds removed, optional (see tip below)
Dressing
1/4 cup extra virgin olive oil
1 tbs pomegranate molasses
2 tbs red wine vinegar
½ tsp caster sugar

1 Put in a medium saucepan and cover with cold water, add a good pinch salt. Cover and bring to the boil over high heat. Remove the lid and cook, for 30 minutes or until just tender when tested with a skewer. Drain well. Set aside to cool 20 minutes then thickly slice.

2 Meanwhile, put craisins into a heatproof bowl, cover with boiling water, stand 5 minutes until softened, drain well.

3 Put potatoes onto platter or serving board. Scatter over the craisins, pistachio kernels, basil leaves, chilli and pomegranate seeds if using (reserve the juice).

4 Whisk all the dressing ingredients together with salt and pepper. Add any pomegranate juice. Then spoon the dressing over the potatoes. Serve.

Tip Roll the uncut pomegranate on benchtop to loosen the seeds. Score the skin (trying not to go too deep) around the middle and tear the pomegranate open. Hold each half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds.

Salmon Nicoise salad
Serves 4 as main or 8 as side dish

1.5kg Cream Delight potatoes, unpeeled, halved
250g green beans, trimmed
4 green onions, thinly sliced
250g grape kumatoes, halved
2 Lebanese cucumbers, halved, chopped
1/2 cup kalamata olives, pitted
1/3 cup flat-leaf parsley leaves
200g sliced smoked salmon
4 soft-boiled eggs, halved
Caper Dressing
1/4 cup extra virgin olive oil
2 tbs apple cider vinegar
1 1/2 tbs baby capers, rinsed
1 tsp caster sugar
½ small garlic clove, crushed

1 Put the potatoes into a saucepan and cover with cold water. Add a good pinch salt and bring to the boil. Reduce heat to medium and boil gently for 18-20 minutes until tender. Drain well. Slice each potato in half again. Put onto a platter.

2 Meanwhile, combine all the caper dressing ingredients in a screw-top jar, season with salt and pepper and shake well to combine. Spoon half over the warm potatoes and set aside to cool.

3 Cook the beans in a small saucepan of boiling salted water 1-2 minutes until bright green but still crisp. Drain and refresh in cold water. Dain then pat dry. Put beans, green onions, kumatoes, cucumber, olives and parsley in a large bowl. Season with salt and pepper, toss gently.

4 Divide the potatoes and bean mixture among serving plates. Top with salmon and 1 soft boiled egg. Spoon over remaining dressing. Serve.

Tip for soft boiled eggs; Bring a saucepan of water to the boil. Gently add eggs and stir until water returns to the boil. Cook for 4 minutes. Drain and refresh under cold water. Peel then break in half carefully.

Salt and pepper potato skins with beetroot dip
Serves 8

8 (160g each) Red Delight potatoes, unpeeled
2 tbs extra virgin olive oil
Beetroot dip
2 medium fresh beetroot, peeled, halved
6 large garlic cloves, skin on
1 tbs extra virgin olive oil
1 cup greek yoghurt
1 tbs red wine vinegar
1 tbs extra virgin olive oil
1 tsp horseradish cream
2 tsp thyme leave or micro cres, to serve

1 Preheat the oven to 180°C fan forced. Put the beetroot and garlic in centre of a sheet baking paper, spoon over the oil. Wrap tightly in baking paper then a sheet of foil. Place on a baking tray roast for 35-40 minutes or until beetroot and garlic are tender. Set aside for 10 minutes to cool. Roughly chop beetroot and place into a food processor. Squeeze roasted garlic from the skin and add to beetroot. Process until smooth. When cool, stir in the yoghurt, vinegar, olive oil and horseradish cream, season with salt and pepper. Refrigerate until ready to serve.

2 Meanwhile, line a baking tray with non-stick baking paper. Pierce the potatoes all over with a fork. Place potatoes directly onto the oven rack under the beetroot and bake for 40 minutes or until just tender when tested with a skewer. Remove from oven and set aside for 15 minutes or until cool enough to handle.

3 Cut the potatoes into quarters lengthways. Remove the potato flesh with a small spoon, leaving 1/2cm of the potato still on the skin. Place potato skins onto tray, drizzle over the oil and season with plenty of salt and pepper. Turn to coat both sides. Roast, for 15-20 minutes or until golden.

4 Spoon dip onto a board or platter, scatter over the thyme and herbs, drizzle with extra virgin olive oil, serve with potato skins.

Roast potato, baby beetroot and walnut salad
Serves 8 as side

1kg Golden Delight Potatoes, scrubbed
3 tbs olive oil
2 bunches baby beetroot, small leaves reserved
3/4 cup walnut halves, toasted
2 cups picked watercres
¼ cup micro herbs, optional
100g labne, drained
Horseradish Dressing
60ml extra virgin olive oil
½ lemon, juiced
2 tsp horseradish cream

1 Cut the potatoes into 4cm pieces and put into a saucepan. Cover with cold water. Add a good pinch salt and bring to the boil. Reduce heat to medium and boil gently for 10 minutes. Drain well. Transfer to a greased roasting pan. Drizzle with half the oil, season with salt and pepper, turn to coat. Preheat oven to 200°C fan forced.

2 Peel and trim the beetroot. If large cut in half. Arrange in a roasting pan lined with baking paper. Drizzle with remaining olive oil and season with salt and pepper. Roast potatoes and beetroot together (potatoes on shelf above the beetroot) for 45-60 minutes or until potatoes are golden and beetroot tender. Set aside for 15 minutes to cool slightly.

3 Arrange potatoes and beetroot on a serving platter. Scatter over the walnuts, any reserved beetroot leaves, watercres and micro herbs. Combine all the horseradish dressing ingredients in screw-top jar with salt and pepper and shake well to combine.

4 Drop spoonfuls of labne over the salad, pour the dressing over the salad and serve.

Tuscan potatoes with kale chips
Serves 8 as side

1.5kg Red Delight Potatoes, unpeeled, quartered
80ml olive oil
2 large garlic cloves, crushed
2 sprigs rosemary, leaves removed
Sea-salt and freshly ground black pepper
12 small-medium kale leaves
1 lemon, rind finely grated, juiced
2 tbs currants
2 tbs pine nuts, toasted
30g parmesan, grated

1 Preheat oven 200°C fan forced. Put the potatoes into a large roasting pan. Combine 1 tablespoon oil and garlic together. Spoon over the potatoes, scatter over the rosemary and season with salt and pepper. Turn to coat. Roast for 40-45 minutes or until tender and golden.

2 Toss kale in 1 tablespoon of the remaining oil and put onto a baking tray in a single layer. Season with salt and pepper then roast above the potatoes for 5 minutes. Set aside to cool, this is when the leaves will become crisp.

3 Combine the remaining oil, lemon juice, lemon rind in a small frying pan over medium heat. Add the currants and heat 2-3 minutes until dressing is warm.

4 Add the kale to the potatoes, toss gently to combine. Spoon over the dressing. Scatter over the pine nuts and parmesan, season to taste and serve.