lunch/dinner

Potatoes Two Ways

Everyone from the beginning of time knows potatoes as a staple to braai’s, Sunday roasts and feasts, but who still likes a boring ol’ boiled potato. These two recipes are my go-to for any kind of gathering, and are real crowd-pleasers…

Ingredients

  • About 3-5 baby potatoes per person
  • zest of 1 lemon
  • 3 cloves of garlic, crushed/finely diced.
  • flake salt
  • crushed pepper
  • fresh rosemary sprigs
  • olive oil
  • chilli flakes (optional)
  • 1/4 cup grated Parmesan cheese

How to make them

1 – Squashed potatoes

  1. Boil a pot of water and add a generous pinch of salt
  2. Boil the potatoes until tender, and feel soft when stabbed with a fork (about 15-20 minutes); then drain.
  3. Preheat oven to 200°C, and grease a baking dish with olive oil
  4. Add the potatoes to the greased dish and squash them with a potato masher or the back of a fork, until about 1,5-2cm thick
  5. Drizzle the potatoes with olive oil, then sprinkle the potatoes with lemon zest, crushed garlic, flaked salt and crushed pepper, and lay a few sprigs of rosemary over the top. I also like to add chilli flakes, or smoked chipotle.
  6. Roast the potatoes for about 45 minutes, until crispy and golden.

2 – Hasselback potatoes

  1. Preheat oven to 200°C, and grease a baking dish with olive oil
  2. Place a chopstick or kebab stick on either side of a potato on a chopping board. The sticks serve as a safety to stop you from cutting all the way through the potato
  3. Make slices in the potato, about 3-5 mm apart (or as close together as possible), stopping each slice when the knife hits the chopstick guides
  4. Place the potatoes on the greased baking dish
  5. Mix 1/2 cup of olive oil (or 1/2 cup melted butter) with the lemon zest, garlic, salt, pepper and chilli flakes. Brush this mixture generously over the potatoes
  6. Place the rosemary sprigs amongst the potatoes in the dish.
  7. Roast the potatoes for 30 minutes
  8. After 30 minutes, remove from the oven and sprinkle over the Parmesan cheese, and then roast again for a further 15 minutes.

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