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  • 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

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.

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Photographs: Toby Murphy
Food assistant: Ellah Maepa

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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