1kg of Potato Mids.

Recipe 1: Boiled Potato Mids with Herb Butter

Utensils:

Saucepan
Colander
Knife and cutting board

Ingredients:

500g potato mids, whole
50g butter
1 tbsp fresh parsley, chopped
Salt to taste

Instructions:

Bring a pot of salted water to a boil. Add the potato mids and boil for 15-20 minutes until tender.
Drain the potatoes and return to the pot.
Add butter and chopped parsley, tossing the potatoes to coat evenly.
Season with salt and serve as a side dish.

Recipe 2: Roasted Potato Mids with Garlic and Rosemary

Utensils:

Baking tray
Oven mitts
Knife and cutting board

Ingredients:

500g potato mids, halved
2 tbsp olive oil
2 cloves garlic, smashed
1 tbsp fresh rosemary, chopped
Salt and pepper to taste

Instructions:

Preheat the oven to 200°C.
Toss the potato mids with olive oil, garlic, rosemary, salt, and pepper.
Spread the potatoes on a baking tray and roast for 25-30 minutes until crispy and golden.
Serve hot as a side dish.