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20 minutes

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Easy pull-apart potato bread

30 minutes

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Beef-and-potato pie

2–3 hours

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Bombay potatoes with chilli eggs

15 minutes

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Green potato salad

35 minutes

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Potato rosti and duck rashers breakfast

20 minutes

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Baked mashed potato boats

40 minutes

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1 hour, plus 55 minutes’ rising time

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15 minutes

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10 minutes

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20 minutes

Brunch recipes

Tartiflette

1 1⁄2 hours

Tartiflette

By Sam Woulidge

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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Potato rosti and duck rashers breakfast

Baked mashed potato boats

Mashed potato doughnuts

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Cabbage-and-potato fritters

Tartiflette

Tartiflette

Ingredients

Method