Side Servings Archives

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Cheese-and-atchar dinner rolls

30 minutes

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Sweetcorn baked in coconut milk

30 minutes

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Air-fryer brinjal

20 minutes

Roast potatoes with devilled egg dressing

Serves 6 to 8

Difficulty Easy

Prep Time 5 minutes

Cooking Time 25 minutes

Ingredients

700 g Woolworths small Mediterranean potatoes, washed
1 T salt
4 T extra virgin olive oil
100 g spring onions, thinly sliced

For the devilled egg dressing:

4 large free-range eggs
½ cup mayonnaise
1 lemon, juiced
4 T extra virgin olive oil
smoked paprika 1 t
a few sprigs dill, plus extra for serving
sea salt and freshly ground black pepper, to taste

Method

1. Bring the potatoes to a boil and add the salt. Cook for 10–12 minutes, or until a knife pierces them easily. Drain and allow to cool.

2. Once cooled, flatten the potatoes using a spatula. Heat the olive oil in a non-stick pan. Fry the potatoes until crunchy and golden brown, about 4–5 minutes on each side. Pile onto a plate and serve with lashings of the dressing, spring onions and dill.

3. To make the dressing, boil the eggs for 8 minutes. Once cool, peel carefully in a bowl of cold water. Cut the eggs in half and blend with the remaining dressing ingredients until smooth.

Find more Christmas recipes here.

Photographs: Toby Murphy
Food assistant: Ellah Maepa

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Roast potatoes with devilled egg dressing

Roast potatoes with devilled egg dressing

Ingredients

Method