Smashed potatoes with boerewors and chakalaka
8
Easy
20 minutes 
40 minutes, plus 15 minutes’ finish "The idea behind this dish was just to have fun with humble potatoes, and to create the ultimate one-pan wonder that won’t have you at the stove or grill all day. The fun bit for me was this idea of cooking the potatoes in charcoal – but you can also bake potatoes in the oven. It’s a great dish to do around the fire pit or, better yet, a pizza oven." – Vusi Ndlovu
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Ingredients
Method
- 3 large potatoes, washed and rinsed
- 1 cup olive oil
- 4 T Maldon salt
- 600 g Woolworths Grabouw boerewors
- 200 g butter, cubed
- 4 cups Woolworths 6-month-matured Cheddar, grated
- 60 g chives, chopped For the chakalaka:
- 3 large onions, sliced
- 1 cup canola oil
- 2 T Maldon salt
- 100 g g garlic, crushed
- 80 g ginger, crushed
- 200 g garam masala
- 100 g ground turmeric
- 45 g curry powder
- 80 g chilli flakes
- 100 g tomato paste
- 400 g grated carrots
- 2 large red peppers, sliced
- 2 large yellow peppers, sliced
- 2 large green peppers, sliced
- 2 x 410 g cans baked beans
Method
Ingredients
1. Preheat the oven to 200°C or preheat a pizza oven to high.
2. Prick the potatoes all over, then rub with oil and season with salt. Wrap in foil and bake for 40 minutes, or until soft. Allow to cool while you prepare the other components.
3. To make the chakalaka, sauté the onions in the oil with 2 pinches of salt until translucent. Add the garlic and ginger and cook for 4 minutes. Add the dry spices including the chilli flakes and cook for 1 minute. Add the tomato paste and cook for 5 minutes.
4. Add the carrots and peppers and cook for 15 minutes or until caramelised. Add the baked beans and cook over a medium heat for about 20 minutes. Set aside.
5. Prepare a hot braai and cook the boerewors for 6 minutes on one side, then turn and cook for a further 4 minutes. Remove from the grid and allow to rest for 4 minutes. Slice into bite-sized pieces and set aside.
6. If using a pizza oven, make sure it’s very hot, or preheat the oven to 220°C. Place half the butter into a large cast-iron pan. Smash the potatoes to make a thin layer in the pan and season with salt. Spread the remaining butter onto and around the potatoes.
7. Arrange the boerewors on top of the potatoes, then fill the gaps with chakalaka (be generous). Sprinkle over the cheese.
8. Cook in the pizza oven or oven until the cheese is golden and crispy, about 15 minutes. Remove from the pizza oven and sprinkle over the chives and some more Maldon salt. Serve immediately.
Production: Abigail Donnelly
Food assistant: Lerato Motau
Videographer: Romy Wilson
Photographer: Jan Ras
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