Festive holiday potato knockouts

Herby potato tart

A delicious potato tart with fresh herbs – a perfect companion for any meal, from roast chicken to braaivleis.

Ingredients

• 1 packet store-bought puff pastry
• 5 ml sunflower oil
• 2 garlic cloves, crushed
• 20 ml fresh thyme, leaves only, chopped
• 20 ml fresh rosemary, leaves only, chopped
• 6 baby potatoes, thinly sliced
• Salt, to taste
• 150 g mozzarella, grated
• 1 large egg, lightly beaten

Directions

1. Preheat the oven to 200°C.
2. Roll the pastry out onto a baking tray large enough to fit the sheet, and fold over the edges to form a border. Or press into a tart pan or ring.
3. Make a few holes in the base of the pastry with a fork and brush with the sunflower oil.
4. Mix the garlic, thyme, and rosemary and spread evenly over the base.
5. Scatter the potato slices over the herbs and season with salt. Sprinkle with the mozzarella and drizzle with a little more oil.
6. Brush the borders of the pastry with the egg and bake until golden, about 30 minutes. (Serves 4)

Potato kota on steroids

Recreate this beloved South African street food at home for a true holiday-style breakfast, brunch, or lunch.

Ingredients

• 1 whole, unsliced white bread
• Freshly made slap chips
• A handful of lettuce leaves
• 4 burger patties, fried
• 4 eggs, fried
• 4 Russian sausages, cut in half lengthwise and fried
• 4 cheese slices
• 60 ml mayonnaise
• 60 ml achaar
• Oil for frying

Directions

1. Cut the loaf of bread in half.
2. Cut each half lengthwise.
3. Cut a small window into each quarter to create a well for the fillings. Set the cut-out pieces aside to use as toppings for the kota.
4. Assemble the kota. Start with a layer of lettuce and add the chips.
5. Spoon a generous amount of achaar over the chips.
6. Continue adding the rest of the ingredients, including the burger patty, Russian sausage, cheese slice, and a spoonful of mayonnaise.
7. Top with the fried egg.
8. Place the reserved piece of bread on top.
9. Secure everything with a small skewer. (Serves 4)

Fried potato sweet chilli salad

An interesting twist on a classic potato salad. Ideal as a side dish or a meal on its own. For extra freshness, add cooled cooked peas to the salad.

Ingredients

• 500 g baby potatoes, halved
• 1 cup sour cream
• 2 tbsp full cream milk
• 1 tbsp lemon juice
• 1 tsp garlic, crushed
• 1 tbsp fresh coriander, roughly chopped
• ½ cup sweet chilli sauce
• 1 red pepper, diced
• ½ red onion, diced
• Oil for frying

Directions

1. Boil the baby potatoes in salted water until they start to become tender. Drain well and allow to cool.
2. In a small bowl, combine the sour cream, milk, garlic, and lemon juice and stir well. Add the coriander and set aside.
3. Heat oil in a large pot and fry the parboiled potatoes until crisp and golden. Drain on a paper towel.
4. While still warm, combine the potatoes and sweet chilli sauce and stir well to cover all the potatoes.
5. Place the sweet chilli potatoes in a serving bowl along with the diced pepper and onion.
6. Place dollops of the sour cream dressing on top and sprinkle with fresh coriander just before serving. (Delivers 4 to 6 side portions)

Potato braai parcel

The ideal braai companion – easy to make, no mess, no fuss.

Ingredients

• 30 ml (2 tbsp) olive oil
• 540 g baby potatoes, with skin
• 250 g baby onions, quartered
• 45 ml (3 tbsp) mixed fresh herbs (parsley, basil, and thyme)
• Black pepper, to taste
• 5 ml (1 tsp) coarse salt

Directions

1. Brush a large piece of tin foil with 5 ml (1 tsp) olive oil. In a bowl, toss the potatoes and onions in the remaining olive oil.
2. Add the fresh chopped herbs, salt and pepper, and mix well. Place the potatoes and onions into the foil to make one large parcel, cover, and fold the edges in so that no steam can escape and the parcel is airtight.
3. On the braai, cook over coals for about 40 minutes or until the potatoes are tender when forked. (Serves 6)

For these and loads of other tried-and-tested, delicious potato recipes, visit www.potatonation.co.za