Ingredients

Method

• 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

Ingredients

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