potatoes Archives

Beef recipes

Beef-and-potato pie

2–3 hours

Brunch recipes

Bombay potatoes with chilli eggs

15 minutes

Fish recipes

Hake fishcakes

45 minutes

Breakfast recipes

Potato rosti and duck rashers breakfast

20 minutes

Kids recipes

Baked mashed potato boats

40 minutes

Christmas recipes

Slow-cooked leg of lamb

7 hours

Biryani recipes

Chicken biryani cooked over fire

1 hour

One-pot wonder

Bredie

30 minutes–1 hour

Fish recipes

Herbed hake polpettes with dill yoghurt and homemade pickles

15 minutes

Brunch recipes

Tartiflette

1 1⁄2 hours

Tartiflette

Serves 10 - 12

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 1⁄2 hours

Ingredients

2 kg medium potatoes
4 T butter
500 g wood-smoked bacon, diced
5 onions, finely chopped
sea salt, to taste
freshly ground black pepper, to taste
2 cups crème fraîche
3-4 cups whipping cream
500 g Brie cheese (You can also use Camembert. Ideally, we should be using Reblochon cheese)

Method

1. Preheat the oven to 180°C. Boil the potatoes for 40 minutes, then drain with cold water to cool and peel. Cut each potato into 6 pieces and place in a large (32–34 cm) ovenproof dish.

2. Fry the bacon and onions in the butter until golden brown, about 15–20 minutes. Season to taste. Place the bacon and onions on top of the potatoes.

3. Mix the crème fraîche and cream and pour over the potato mixture.

4. Cut each Brie in half horizontally and place skin-side down on top of the dish.

5. Bake for at least an hour until golden brown and bubbly.

Find more French recipes here

Photographs: Jan Ras
Production: Bianca Strydom
Food Assistant: Nadia Meyer

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Beef-and-potato pie

Bombay potatoes with chilli eggs

Hake fishcakes

Potato rosti and duck rashers breakfast

Baked mashed potato boats

Slow-cooked leg of lamb

Chicken biryani cooked over fire

Bredie

Herbed hake polpettes with dill yoghurt and homemade pickles

Tartiflette

Tartiflette

Ingredients

Method