Potato recipes Archives

Fakeaway recipes

One-tray Tuscan chicken with baby potatoes

60 minutes

Beef recipes

Beef stroganoff with potato croquette bake

20 minutes

Cheese recipes

Pork cheek casserole with baked mashed potato

15 minutes

Mexican recipes

Flautas de papa (crispy potato tacos)

40 minutes

Potato recipes

Viazi karai (crispy fried potatoes)

30 minutes

Afternoon tea

Vegan bolo Polana (cashew nut cake)

1 hour

Chicken recipes

Chicken casserole with mashed potatoes

50 minutes

Apple recipes

Rustic Golden Delicious apple-and-potato bake

30 minutes

Nightshade recipes

Potato latkes

20 minutes

Beer Food

Home-made chips

10 minutes

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

1 kg baby potatoes, halved
2 cobs sweetcorn
2 free-range eggs
2 T butter, melted
1 T olive oil
1 T Cajun seasoning
sea salt and freshly ground black pepper, to taste
fresh chives, chopped, to garnish

For the dressing, whisk:

1 lemon, zested and juiced
¼ cup mayonnaise
1 t garlic crushed
1 T fresh dill chopped
1 T fresh parsley chopped
1 t honey
1 t wholegrain mustard
1 T Cajun seasoning
1 T olive oil
sea salt and freshly ground black pepper, to taste

Method

1. Boil the potatoes in salted water for about 15 minutes until just tender. Drain well and allow the steam to evaporate.

2.Meanwhile, boil the sweetcorn for 20 minutes and the eggs for 8 minutes. Cool the eggs, peel and chop roughly.

3.Combine the melted butter, olive oil and Cajun seasoning. Toss the potatoes in the mixture until evenly coated.

4.Arrange the potatoes on a lined baking tray and roast at 200°C for 20 minutes, turning halfway, until golden and crisp. Allow to cool slightly.

5.Heat a griddle pan or braai until hot. Char the sweetcorn all over, then slice the kernels from the cobs.

6.Fold the chopped egg into the dressing. Add the potatoes and sweetcorn, gently tossing until lightly coated while keeping the crispy potato edges intact.

7.Garnish with fresh chives and serve warm or at room temperature.

Cook’s note: For extra smoky flavour, braai the sweetcorn instead of cooking it on a griddle pan. If you’d like to make the salad more substantial, crispy chorizo or bacon makes a delicious addition.

Find more potato salad recipes here.

Food assistant: Courtney Earle
Videographer: Trevor Kunene
Editor: Romy Wilson

Extracted with permission from Love & Lobola: A Modern African Romance Told in Recipes and Rituals by Neo Nontso, published by Quivertree Publications.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Battered fish and chips

One-tray Tuscan chicken with baby potatoes

Beef stroganoff with potato croquette bake

Pork cheek casserole with baked mashed potato

Flautas de papa (crispy potato tacos)

Viazi karai (crispy fried potatoes)

Vegan bolo Polana (cashew nut cake)

Chicken casserole with mashed potatoes

Rustic Golden Delicious apple-and-potato bake

Potato latkes

Home-made chips

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Ingredients

Method