Potatoes, in all its lekker shapes, have to be one of the best loved vegetables.
The humble aartappel is ranked as the world’s fourth most important food crop after rice, wheat, and maize.
That comes as no surprise as there are so many ways to enjoy potatoes.
I don’t know anyone who doesn’t like a crispy potato with their Sunday lunch or a nice creamy mashed potato with a smoortjie or a lekker potato bake.
Spuds are so versatile, and if used correctly it can be the star of your breakfast, lunch, supper or even your dessert menu.
We all love potatoes in one way or another - from hash browns in the morning to a lekker fish and chips dite for lunch and a potato bake with your favourite fillings and toppings for supper.
And in staying with the potato theme, you can wash it down with a lekker dop of vodka, which is also made with potato.
And what’s a braai without a bak potato salad?
With so many uses, no wonder the potato needs a whole day to be celebrated.
Today is that day.
19 August is National Potato Day and this week I included lekker potato recipes.
Happy Potato Day and happy baking!
BUTTER BEAN AND POTATO CURRY
30ml sunflower oil
5ml mustard seeds
1 large onion, chopped
2 cloves of garlic, crushed
2cm piece of ginger,finely chopped
15ml curry powder
5ml ground cumin
5ml ground coriander
a pinch of chilli flakes
400g tin of chopped tomatoes
3 medium potatoes, peeled and cut in cubes
2 x 400g tins of butter beans, drained and rinsed
250ml vegetable stock
125ml chopped coriander
rotis, to serve
Heat the oil in a large pot. Add the mustard seeds and fry them until they start to pop, about 20 seconds.
Add the onion and fry until softened and just starting to brown, about 5 minutes.
Add the garlic and ginger and fry for 2 minutes.
Add the spices and salt and fry until aromatic, about 2 minutes.
Add the tomatoes and cook for a minute.
Stir in the potatoes and coat with the tomato curry mixture.
Add the beans and stock, bring to the boil, turn down the heat and simmer, covered, for about an hour, stirring occasionally.
The potatoes should be soft and the curry a thick consistency. Stir in the coriander and serve rolled in a warmed roti or wrap.
Recipe by: Angela Day
6 medium floury potatoes, peeled
1 bunch spring onions, white parts only, finely sliced
60ml fresh chives, finely chopped
60ml fresh parsley, finely chopped
125g feta, crumbled
250ml grated cheddar cheese
1 egg, lightly beaten, to bind
salt and pepper
olive oil for frying
Cut the potatoes into chunks and boil in a pan of salted water for 15-20 minutes until soft.
Drain and roughly mash. Mix the mashed potatoes with herbs, flour, cheeses and egg.
Using floured hands, scoop up large balls of the potato mixture, roll and flatten slightly to form patties. Place on a floured tray. Rest in the fridge for an hour.
Heat 15ml olive oil in a frying pan and fry a few cakes at a time for 2-3 minutes each side, until golden. Add more oil to fry the rest. Serve warm.
Cheesy Potato Croquettes - Chef Akhona Swazi's
Ingredients (makes about 15)
800g potatoes, peeled and boiled
1 spring onion, chopped
30g salted butter
2 tbsp milk
5g Coriander, chopped
250g Cheddar cheese
30g Parmesan cheese
80g All-purpose flour
Salt and pepper
300g All-purpose flour
2 Eggs, beaten
500g Bread crumbs (panko)
Vegetable oil, enough to fill deep fryer
Peel and boil potatoes till soft and set aside to cool. Sauté onions and season with salt and pepper
Add milk, beaten egg yolks, coriander, cheese, sautéed onion and flour to mashed potatoes and combine well
Chill for 30 minutes and then shape into 5cm round balls. Roll in flour, dip in the beaten egg and then roll in the breadcrumbs.
Once complete, place the croquettes in the fridge to set overnight. Deep-fry each croquette until brown on all sides.
Garnish with fresh herbs and serve with a spicy mayo
700g potatoes, peeled and cut into quarters
½ teaspoon salt
60ml (or 4 tbsp) heavy cream
30g (or 2 tbsp) butter
1 tbsp milk (or more)
Salt and pepper
Place the peeled and cut potatoes into a medium saucepan and add cold water (potatoes should be covered by at least an inch) and a half teaspoon of salt.
Bring water to a boil and then reduce the heat to low to maintain a simmer and cover.
Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
While the potatoes are cooking, melt the butter and warm the cream in the microwave.
When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl.
Pour the heated cream and melted butter over the potatoes and mash with a potato masher.
Then use a strong wooden spoon to beat further.
Add milk and beat until the mashed potatoes are smooth. Don’t over-beat the potatoes or the mashed potatoes will end up gluey.
Add salt and pepper to taste.
Chef’s tip: For a bit of decadence, add half a cup of chedder cheese and a teaspoon of whole grain mustard when you add the cream and milk and beat in together. The result is a delicious cheesey mash!
Chef’s hint: You can make mashed potatoes ahead and freeze them for when needed. Just make sure that you don’t skimp on the butter or cream. It’s the fat that helps the potatoes reheat well. Best way to reheat mashed potatoes is to just put them in the microwave (covered) for a couple minutes, and then give them a good stir before serving.
Mexican inspired Potato Spuds
Miss SA top 10 finalist Chantelle Pretorius
Mexican Bean Filling:
1 chopped red pepper
1 chopped onion
2 chopped garlic cloves
1 tsp cumin seeds
2 tsp paprika
Salt and pepper
1 tablespoon Olive oil
1 can Black beans
1 cup frozen corn
Tomato and onion salsa
Sour cream/ Greek Yogurt
Method for potatoes:
Scrub and dry potatoes.
Poke potatoes with a fork.
Rub olive oil and coarse salt all over potatoes.
Bake for about 55 minutes at 200°
Method for Filling:
Fry the chopped onion, red pepper and garlic with 1 tablespoon of olive oil along with the
cumin seeds and paprika spice over medium heat.
Add your black beans and frozen corn.
Add salt and pepper to taste.
Cook over medium heat for 10 minutes until corn is cooked through.
As soon as your potato is soft on the inside and crispy on the outside, slice through the
middle and stuff your potato with the filling.
Top with homemade guacamole, tomato salsa, sour cream and fresh coriander.