FOOD ISSUE 2 JUNE 2020
POTATOES A celebration of the versatile spud
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THE HUMBLE POTATO
KNOW YOUR SPUDS
THE GOLDEN RULES
SLICES OF PERFECTION
EDITOR’S NOTE I’M one of those people who have had to change their diet to maintain their weight. I hate working out, so I’ve always made sure I watch what I eat. And that means having to say goodbye to some of my favourite food – bread and potatoes. But I always go back because what is life without carbs? Is it even life? While it has become easier for me to drop bread from my diet, I have found it rather difficult to dump potatoes. Not only are they the most versatile food we have, but they are really delicious, comforting and filling. Imagine life without potatoes? What is that life? I know I don’t want to live it. Even though I do love potatoes, the most important thing is moderation. Hence, I have potatoes only once a week. And only if I am really craving them. The backlash against potatoes in the past decade was hectic. I sometimes felt like the kale industry was doing a lot and trying to take the place of potatoes in our lives. But over the past few years, foodies all over the world and the culinary industry have chosen to once again celebrate the potato. After all, we get so many things from them, including vodka. This issue is dedicated to the potato in all its glory. Fried, baked, grilled, roasted, mashed, curried, made into a salad and more – it’s a celebration of the potato. I am so glad so many of you enjoyed our first issue of FOOD and have even told us that you have tried some of the recipes and that we’ve given you some great ideas for soup. I hope you will enjoy this issue, and will try some of the recipes and impress your friends and family. Let’s get cooking!
Buhle POTATOES 4 WAYS
MELT IN THE MOUTH GOODNESS FOOD Editor
Buhle Mbonambi @Buhlebonga buhle.mbonambi@inl.co.za Executive Editor: Lifestyle Nelandri Narianan
THE SWEET SPOT
EDITOR’S CHOICE
FOOD Designer
Tanya Rondganger
Lutho Pasiya
HOT POTATO Why the humble spud needs a lot more respect
OVER the past decade, potatoes have been painted as one of the worst things you could eat – they’re too high in carbs, bad for your diet… But the truth is, a potato is a nutrition powerhouse. Plus, it’s available throughout the year as well as being versatile. It is time we recognise this and give the humble spud more respect. Dietitian Mbali Mapholi says potatoes have long been an important, cost-effective source of energy, nutrition and satiety in the South African diet. Mapholi says, as the most important vegetable crop in the country and one of the world’s most recognised staple foods, potatoes play an important role in our diets, health and well-being. She says the humble spud has attracted a bad reputation pushed by the diet culture. “The missing link in that messaging is that using healthy cooking methods such as baking, boiling, steaming, grilling of potatoes with their skin makes this spud one of the best whole foods one can add to their plate.” Mapholi shares some of the health benefits of potatoes: l Potatoes have the highest level of potassium compared with other vegetables and starchy foods; they are packed with vitamins (B and C) and minerals. For example, chromium is important for good health. l Potatoes are naturally glutenfree which is important for people with celiac disease or gluten sensitivity. l They contain resistant starch (a type of carbohydrate) which is a source of nutrition for good gut bacteria. They convert it to the short-chain fatty acid butyrate, which is linked to good gut health. l When potatoes are cooked correctly, they can play an integral part in optimal heart health due to their dietary fibre and other nutrients. l They are rich in plant compounds (antioxidants) which are crucial for overall health and which give potatoes their colour (for example, brown skin potatoes with white flesh, and red skin). How about giving potatoes another chance? We've assembled some recipes to help you start appreciating potatoes again.
KNOW YOUR
SPUDS
Love potatoes? Here’s how to pick the right one BUYING
CHOOSING the right variety of potato for your dish will go a long way to achieving the perfect result when cooking with potatoes. Many supermarkets and vegetable shops are labelling potatoes with the name of the variety. This is proving very helpful when deciding what variety to buy for a specific dish. Potatoes are classified into three categories: waxy, waxy/floury and floury. Each variety is suitable for a specific kind of cooking method.
l WAXY This variety
has a high moisture and low starch content. It has a firm texture and is suitable for boiling, roasting and any dish where you don’t want the potato to break up, like potato salad. It is not suitable for cooking in a microwave or for mashing.
l WAXY/FLOURY
This is the most versatile of the varieties and is suitable for all methods of cooking.
l FLOURY
These potatoes have a low moisture and high starch content and are excellent for making mash. They also make the best chips and roast potatoes which are crisp on the outside and soft and fluffy on the inside.
A little dirt on your potatoes? That’s nothing a little scrubbing can’t take care of. Otherwise, potatoes should be in pretty good shape: no cracks, blemishes, wrinkles, sprouts or green tinge, Food Lover’s Companion says. Avoid potatoes with bald spots, although new potatoes (potatoes of all types when they’re dug up young) might have spots where their thinner skins have been rubbed off.
STORING
Potatoes do best at cool room temperature, in dark and well-ventilated spots, for up to two weeks, says Herbst and Herbst. New potatoes should be used within 3 days of purchase. Environments that are too warm can cause potatoes to sprout and shrivel, and too much light can turn them green. But don’t go for the fridge, either. Cold temperatures prompt the starches in most potatoes to turn into sugar, which can result in overly sweet and dark results when cooked. New potatoes can be kept in the fridge.
PREPARING
Invest in – by which I mean spend a few bucks on – a sturdy brush for scrubbing potatoes, which you should do under cool running water. Pat dry with a towel. If there are any sprouts or areas with a slight green tinge (in large amounts, the chemical that causes the greening, solanine, is bitter and can make you sick), cut them off. Cut potatoes can oxidise and turn brown when exposed to air, which won’t affect the flavour or appearance when cooked. If the discolouring bothers you, put the pieces in a bowl of cold water.
ROAST POTATOES THE GOLDEN RULES
Jamie Oliver’s Perfect Roast Potatoes Serves 6
Ingredients 1.5 kg roast potatoes 3 tbs olive oil 1 bunch of fresh rosemary 1 bulb of garlic red wine vinegar Method Preheat the oven to 190°C. Peel the potatoes, cutting any larger ones so they’re all an even size – twice the size of a squash ball is about right. Wash the potatoes in cold water
to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes. Drain in a colander and leave to steam dry for 3 minutes. Give the colander a shake to help chuff up the potatoes – this will help to make them super-crisp later on. Tip the potatoes into a large tray and add the olive oil, then season well with sea salt and black pepper. Toss the potatoes in the fat then roast for 30 minutes, or until lightly golden and three-quarters cooked. Now’s the time for my trick. Gently squash each potato with a masher to
STRUGGLING to get your roast potatoes fluffy on the inside and crispy on the outside? In an effort to get them perfect every time, we’ve gone in search of the best cooking hacks that have been doing the rounds online. Last year, an Australian mom went viral for using just two ingredients for the perfect roast potato – potatoes and a packet of French onion soup mix. “When doing roast spuds, peel, cut and place in a baking dish then get French onion dry soup mix and sprinkle over top of spuds,” she posted in a Facebook group. She then drizzles oil over them and places the tray into the oven to bake. “It’s the only way I do roast spuds now,” she continued. Australian consumer organisation Choice also revealed that putting your preboiled potatoes in the fridge before you roast them is the secret to perfectly crispy spuds. Marmite can help you achieve super crispy spuds. In a Facebook post, one user recommended drizzling it over potatoes that have been par boiled for around 10 minutes. Then toss them in an oven dish and completely cover with Marmite. Season with salt and pepper and bake at 200°C for an hour. Jamie Oliver has also picked up a few tips over the years on how to get perfect roast potato. The celebrity chef makes use of another hack by cooking his potatoes for 30 minutes before lightly flattening them with a masher to encourage crispiness.
increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be. Add 1 good glug of oil to a small bowl, and pick and/or tear in the herbs. Break up the garlic bulb, adding the unpeeled cloves, along with a splash of red wine vinegar, then scrunch and mix it up a bit. Add to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious. Transfer to a plate lined with kitchen paper to drain some of the excess fat, then tuck in.
FILLING OR FATTENING?
Potatoes won’t ruin your waistline if prepared correctly Viwe Ndongane
FOR the longest time, the potato has been dubbed the enemy of the plate when it comes to our health. But now, potato lovers will be happy to know that many experts have cleared it from being a health hazard – but only if cooked correctly. Potatoes SA recently received an endorsement from the Heart and Stroke Foundation SA. “Consumers can now experience potatoes in a whole new light: quick and easy to prepare, economical and one healthy yet delicious bite at a time,” said Dr André Jooste, the chief executive. “The Heart mark for us is important as it identifies foods that are inherently healthy. The inclusion of fresh potatoes speaks volumes because the humble potato
in its natural form, with skin on and correctly prepared, is versatile,” said Jooste. Celebrity chef Siba Mtongana agreed that potatoes are not unhealthy if steamed, boiled or baked. “Many restaurants have been leaning towards that and have been serving the potatoes with skin on because it’s a healthier option,” she said. Monique Piderit, a dietitian from Natural Solutions, said many people were worried that potatoes could cause weight gain. She said potatoes in their natural form and with their skins on were fat-free, provided the body with vital energy and were a superior source of potassium. “There is no convincing evidence to suggest an association between intake of
potatoes and risks of obesity, diabetes or heart disease.” Piderit said an average potato serving of 150g to 180g contained virtually no fat, 3g of fibre, 3g of protein and around 24g of carbohydrate. She said choosing the correct cooking method would affect its healthfulness. “Rather than deep-frying potatoes to make chips, boil or steam potatoes, or roast with olive oil and fresh herbs like rosemary. You can also prepare potatoes in the microwave by pricking them a few times and placing in a dish with water. “Wrap potatoes in foil with a bit of margarine or butter, salt, pepper and fresh herbs and place in the coals of your next braai.”
SLICES OF PERFECTION Hasselback Potatoes Serves 12
Ingredients 1.8kg russet potatoes or sweet potatoes 8 tbs unsalted butter, softened 2 tbs minced fresh chives 2 tbs minced fresh flat-leaf parsley 1 tbs minced fresh thyme leaves 1 tbs minced fresh sage leaves 1 garlic clove, finely grated 1 tsp kosher or sea salt ½ tsp freshly ground black pepper ½ cup panko
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Method Scrub the potatoes and peel, if desired. To “hasselback”, place a potato on a cutting board. Snugly arrange two chopsticks or two identical round handles of wooden spoons at either side. Using a sharp knife, make 0.5cm slices along the length of the potato, using the chopsticks as a brake, so that while slicing, the blade stops before cutting all the way through the potato. In a medium bowl, stir together the softened butter, chives, parsley, thyme, sage, garlic, salt and pepper until well blended. Fold in the panko. Preheat the oven to 200ºC with the rack in the middle. Thoroughly dry the potatoes. Using your fingertips, slather the potatoes with about half of the buttery crumbs, pressing the mixture between the slices. This will be challenging as the potato will be stiff. Once buttered, place the potatoes in a baking pan or casserole dish, fitting them snugly in one layer. Place a piece of parchment over the potatoes and cover the dish with foil, sealing it well. Bake for 30 minutes, remove the foil and parchment and stick a fork into the centre of the largest potato. It should yield and be soft but not collapse. If it is still hard, replace the parchment and foil and bake for an additional 15 minutes. If softened, draw the tines of the fork along the top of each potato to fan the slices. Plop nuggets of the remaining butter-crumb mixtures over the top of each potato. Bake, uncovered, another 15 minutes, until the potatoes are soft and slightly crisped on the surface. Spoon the herbed butter over the top of the potatoes and serve.
POTATOES 4 WAYS
Versatile and filling, potatoes can be cooked in a slow cooker, steamed on the stove, and baked in the oven. Here are four easy ways to enjoy some smashing spuds
SPICED POTATO WEDGES Serves 6
Ingredients 1kg red-skinned potatoes 25g butter, melted 1 tbs tandoori curry powder For the dip 1 tbs Dijon mustard 1 tsp clear honey 5 tbs mayonnaise
Method Preheat the oven to180ยบC. Cut each potato into eight wedges, then cook in boiling salted water for 5 minutes. In a large bowl, mix the butter and spice with a little seasoning. Drain the potatoes, then add to the bowl and shake. Transfer to two baking sheets and bake for 20 to 25 minutes, turning occasionally, until crisp and browned. Make the dip. Ripple the mustard and honey through the mayonnaise in a small bowl. Cover and chill. Serve hot, with the dip.
POTATO AND BUTTERNUT BAKE Ingredients 1 small butternut, peeled and thinly sliced 4-6 potatoes, peeled and thinly sliced Salt and pepper 250ml grated Parmesan cheese 250ml cream Method Arrange the sliced butternut and potato in an ovenproof dish. Season with salt and pepper. Scatter over the parmesan and pour over the cream. Bake at 180°C for 1 hour until the vegetables are tender. Cover with tinfoil if it starts to burn on the top. Remove from the oven and allow to cool for 5 minutes before serving.
MUSHROOM AND POTATO CURRY Serves 4
Ingredients 45ml oil 1 onion, chopped 45ml curry powder 3 cloves garlic, crushed 20ml turmeric Pinch cinnamon 1 bay leaf 15ml tomato paste 500g mixed mushrooms 750g baby potatoes, cooked, peeled and cut into quarters Salt and pepper
Method Heat the oil in a pan and fry the onion until soft and lightly brown. Add curry powder, garlic, turmeric, cinnamon, and bay leaf and lightly fry for 1 to 2 minutes. Add tomato paste and stir until mixed. Add the mushrooms and cook gently until tender. Add mushroom curry mixture to the potatoes and gently simmer until cooked through. Season with salt and pepper. Serve with a green salad | SA Mushroom Farmers Association
BRAAIED BABY POTATOES Serves 6
Ingredients 1kg baby new potatoes 250g streaky bacon, chopped 1 tbs smoked paprika 2 tsp ground cumin 2 tsp ground coriander 3 tbs olive oil Coarse salt and freshly ground pepper to taste 3 sprigs dill, chopped Method Parboil the potatoes in salted water. Drain and put back in the pan. Heat for 3 minutes to steam dry.
Use a little of the oil to fry the bacon until it is almost crispy. Add the spices and cook for 1 minute. Halve the potatoes and add to the pan and toss to coat well. Add the remaining olive oil if the mix is a little dry. Season with salt and pepper. Remove from the heat and add the dill. Toss to combine. Take two large pieces of foil, tip the potato mix in the centre of the foil and fold to create a parcel. Place the sealed parcel on the braai and cook for up to 30 minutes, or until the potatoes are cooked through and slightly crispy.
MELT IN THE MOUTH MASHED potatoes are easy to pull off on a week night but special enough for a holiday. And when plain mashed seems too plain, expand on the classic with endless variations of herbs, aromatics and cheeses. Basic Method Put a large pot of water on to boil, adding a tablespoon of salt for each 4 litres of water. While the water heats, peel the largest potatoes you have (two per person is a good rule of thumb) and roughly cut into large chunks. Boil until tender all the way through (start testing after 10 minutes). Heat any flavourings (butter, milk, cream, buttermilk, stock) you plan to add. When potatoes are tender, scoop out a cup of cooking water and set it aside. Drain the potatoes and return them to the pot. Place over low heat and shake until most of the steam has dissipated. Add some of your flavourings, mash and taste. Add salt. Repeat until mashed and seasoned to your liking. Adjust the texture with cooking water. Serve immediately.
6MASHED TIPS TO MAKE GREAT POTATOES 1 Choose large potatoes to minimise peeling. 2 Cook the potatoes so they are thoroughly tender. 3 Throw garlic cloves and bay leaves or other aromatics into the cooking water; it adds another layer of flavour to the potatoes. 4 Shake the drained potatoes in the pot over low heat, to get rid of excess water and add fluffiness. 5 Make sure everything you plan to add to the potatoes – milk, cream, butter, stock, cooking water – is very hot before you begin mashing. 6 Mashing potatoes quickly will ensure they are the fluffiest. The longer you work them, the denser the mash will become.
COOK’S TIP
garlic The potatoes and inus their can be mashed, m ed and final add-ins, cool up to 3 e stored in the fridg days in advance.
GARLIC ROAST MASHED POTATOES Once the potatoes are mashed, you can go two ways, either butter and milk and/or cream, or keep them dairy-free by adding vegetable broth and vegan butter. Ingredients 1kg medium-size potatoes, cut into chunks 4-6 large cloves garlic (peeled, left whole) 1½ tsp celery seed 1½ tsp powdered mustard 1 tsp sweet paprika ¼ cup extra-virgin olive oil coarse salt Freshly ground black pepper 4-6 tbs unsalted butter, cut into small chunks ½ to ¾ cup heavy cream or whole milk Directions Position a rack in the upper third of the oven and preheat to 200ºC. Combine the potatoes, garlic (to taste), celery seed, powdered mustard, sweet paprika and the ¼ cup of oil in a large mixing bowl. Toss to coat evenly, then spread on a large rimmed baking sheet, including all the oil. Season lightly with salt and pepper. Roast for 45 minutes, stirring once or twice, until tender and lightly browned. Immediately transfer the potatoes, garlic and all the pan drippings to a mixing bowl. Use a potato masher to break it all down. The mix should be seasoned well enough; add the butter and the cream (both to taste), then stir until melted and well incorporated. Serve warm.
THE SWEET SPOT
SPICED TAHINI-LOADED SWEET POTATOES Just as nutritious and versatile, the cousin of the potato is also one of our favourite ingredients. Many people have dropped the potato for the sweet potato, simply because it’s seen as being healthier. However, like all food, it’s all about how it’s prepared and whether your meal is balanced. Some might still steer clear of potatoes, so we decided to show some love to the sweet potato.
Serves 4 Ingredients 4 medium sweet potatoes, scrubbed One (425g) can no-salt-added chickpeas, drained and rinsed 3 tbs vegetable oil of your choice 1½ tsp kosher salt, divided ½ cup tahini, well stirred ¼ cup fresh lemon juice 2 cloves garlic, finely chopped 2 to 4 tbs water, as needed ½ tsp freshly ground black pepper 1 tsp ground cumin 1 tsp ground sumac (may substitute finely grated lemon zest) 2 tbs pomegranate seeds 2 tbs roughly chopped fresh flat-leaf parsley 4 fresh mint leaves, torn Method Place a baking rack in the middle of the oven and preheat to 200ºC. Line a large, rimmed baking sheet with parchment paper. Cut the sweet potatoes in half lengthwise and place them on the baking sheet along with the chickpeas. Drizzle with the oil and season with
1 teaspoon salt, tossing the chickpeas and rubbing the oil on the sweet potatoes to ensure even coverage. Turn the potato halves cut side down and roast 25 to 30 minutes, until the potatoes are fork-tender and the chickpeas are a little crispy, stirring the chickpeas once halfway through. In a small bowl, whisk the tahini, lemon juice, garlic and remaining ½ teaspoon salt. It should be the consistency of ranch dressing; stir in 2 to 4 tablespoons water to thin it out, if needed. Place the sweet potato halves cut side up on a plate. Sprinkle the chickpeas with the pepper, cumin and sumac and toss to coat. Leaving a 1cm border intact around the edges and bottom, scoop the remaining flesh out of the sweet potato halves into a bowl. Mix half the tahini dressing with the flesh of the sweet potatoes, then, using a fork, mash the potato until smooth. Taste and season with more salt and pepper, if needed. Spoon the seasoned potato flesh back into the skins. Top with the spiced chickpeas, pomegranate seeds, parsley and mint. Drizzle with the remaining dressing, if desired. Serve warm or at room temperature.
SWEET POTATO AND PUMPKIN SALAD Serves 8 Ingredients 500g chopped sweet potato 500g chopped pumpkin flesh Olive oil, salt and pepper For the dressing Small handful each coriander and mint 2 cloves garlic, crushed 1 tsp fresh ginger, peeled and grated 1 tbs runny honey 5 tbs olive oil Grated zest and juice of 1 lemon To serve 2 spring onions, finely chopped Small handful flat-leaf parsley, finely chopped
Method Preheat the oven to 180°C. Put the sweet potatoes and pumpkin into separate bowls. Toss with some olive oil, salt and pepper. Transfer the sweet potatoes to a roasting tray and bake in the oven for 45 minutes, adding the pumpkin for the last 20 minutes. Turn occasionally and cook until golden and tender. To make the dressing, put all the ingredients except the lemon zest into a food processor and blend until smooth. Add half the dressing to the warm vegetables and toss. Let cool. Just before serving, add the remaining dressing to the vegetables and sprinkle with the spring onions, parsley and lemon zest.
CHICKEN AND POTATO SALAD Serves 4-6
Ingredients 200g baby potatoes 250ml cooked and shredded chicken 125ml chopped gherkins 125g streaky bacon, cooked and chopped About 125ml shop-bought ranch dressing Method Boil the potatoes in salted water until tender. Drain and cool. Cut them in half. Combine with the chicken, gherkins and bacon. Add enough dressing to generously coat. Season to taste.
POTATO SALAD WITH A TWIST LOADED POTATO SALAD Serves 6
Ingredients 6 waxy-floury potatoes 250g bacon, cooked and diced 30ml chopped fresh chives 1 small red onion, finely chopped 4 spring onions, finely sliced 250ml grated cheddar cheese Dressing 250ml mayonnaise 125ml crème fraiche 30ml shredded basil 10ml lemon juice 10ml Dijon mustard 5ml wholegrain mustard a pinch of dried chilli flakes 5ml paprika salt and pepper Boil the potatoes in salted water for 10-15 minutes or until they are tender. Cool slightly. Peel and cut into cubes. Toss gently with bacon, chives, onions and cheese, making sure not to break up the potatoes. Pour over the dressing and mix to combine.
COOK’S TIP
Serve this zesty roomits temperature potato salad on ves on the own with lettuce or rocket lea the grill, a from ats side, or alongside me fish. The of e roasted chicken or any typ easoned dressing is essentially a well-s n vinaigrette, enhanced with Dijo and lic gar , mustard, capers anchovies.
POTATO SALAD WITH CAPERS AND ANCHOVIES Serves 4-6
Ingredients Kosher salt and black pepper 900g medium yellow-fleshed potatoes Âź cup finely diced red onion 3 tbs red wine vinegar 2 garlic cloves, finely minced or grated 1 tbs chopped anchovy (about 4 fillets) 1 tbs small capers 1 tbs Dijon mustard Âź cup extra-virgin olive oil 1 tsp thyme leaves 2 tbs chopped parsley 3 hard-boiled eggs, for garnish Handful of rocket leaves, for garnish (optional) Method Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced
with a skewer,about 20 minutes. Remove and allow to cool slightly. While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper. When the potatoes are cool enough to handle, remove the skins. Carefully slice 0.5cm thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing. Just before serving, add thyme leaves and parsley, and gently toss the potato slices again (some of the vinaigrette will have settled to the bottom of the bowl). Garnish with halved hard-cooked egg and rocket leaves, if using.
EVERYDAY GOURMET
ROAST POTATOES AND FIGS Serves 6
Ingredients 250g dried figs 375ml hot water with 1 rooibos teabag 700g Pink Fir potatoes 1 head of garlic, cloves separated 5 sprigs of thyme 80ml olive oil Juice and zest of 1 lemon Salt and pepper 6 fresh figs, cut into quarters Rosemary for garnish
Method Place the dried figs in a bowl, cover with hot black tea and allow to cool. Cover and refrigerate for an hour. Drain the figs and cut in half. Preheat oven to 180°C. Wash the potatoes well. In a bowl, combine the figs, potatoes, garlic, thyme, olive oil, lemon zest and juice, and toss. Season with salt and pepper. Place on a roasting pan and bake until potatoes are tender, about 30-40 minutes. Reduce temperature to 160°C, add the fresh figs and roast for a further 10 minutes. Squeeze the garlic from the skins, garnish with rosemary and enjoy with the potatoes and figs.
LEMON POTATOES WITH BEANS AND FETA Serves 4-6
Ingredients 5 medium potatoes, unpeeled and quartered lengthwise into wedges ¼ cup olive oil ½ cup fresh lemon juice (from 1½ large lemons) ½ cup water ¾ teaspoon kosher salt, divided 230g green beans, or haricots verts, trimmed One can butter beans or another white
bean, such as cannellini, drained and rinsed 1½ tsp dried oregano ¼ tsp freshly ground black pepper ½ cup crumbled feta cheese Method Position a baking rack in the middle of the oven and preheat to 230°C degrees. Place the potatoes into a 23cmx33cm rimmed baking dish. Pour the oil, lemon juice and water over the potatoes and sprinkle them with ½ teaspoon of the salt.
Transfer to the oven and roast for 15 minutes. Using tongs, flip the potatoes and return them to the oven to roast 15 to 20 minutes more, until the potatoes are easily pierced with a fork and browned in spots. Add the green beans, butter beans, oregano, pepper and remaining ¼ teaspoon salt to the dish with the potatoes and toss to combine and to coat beans with the remaining oil in the pan. Return the dish to the oven for about 8 minutes, or until the green beans are crisp-tender. Sprinkle with the feta cheese.
THE PEACE, LOVE & POTATO SALAD COOKBOOK The cookbook is the result of one man’s attempt at making potato with the help of the world. Featuring 24 delicious and wide-ranging potato salad recipes, this fun and engaging cookbook is the result of the generous support of the backers who elevated Zack Brown’s crowdfunding appeal from a simple, good-humoured joke to philanthropic levels. R340
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TRUDEAU POTATO MASHER The Trudeau Potato Masher is designed to mash ingredients in deep pots, so that you can mash your ingredients right after they have cooked. This product has a stainless steel mashing function and a TPR and PP Plastic handle. Suitable for the dishwasher. R138
TESCOMA PRESTO CRINKLE CUTTER Excellent for decorative cutting of potatoes, cucumbers, carrots and similar vegetables or fruits, butter, dough, etc. R117
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EDITOR’S CHOICE
Now that you are armed with all the great recipes and information about our favourite veg, here are some products that will allow you to experiment with potatoes and truly show you how versatile they really are.
TESCOMA HANDY POTATO RICER/ DOUGH PRESS Excellent for preparing mashed potatoes and soup pastas. R396
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ROESLE POTATO HOLDER Practical holder for indirect cooking of four jacket potatoes. Cooks potatoes evenly inside and outside. Two grips for easy handling, including when wearing grill gloves. For use on braais with lid. R329
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PRESTO STUFFED POTATO CORER Excellent for scooping out potatoes to be filled and for making fried or baked potato spirals. Removable handle for easily removing the cut spiral and safe storage. Made of high-grade stainless steel and resistant plastic. R104
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WINTER WINNERS
Potato stews are the ultimate comfort food when the weather turns cooler
POTATO, LAMB AND ORANGE ZEST STEW Ingredients 150g baby potatoes, sliced in half 4 lamb chops 1 small head of fennel, chopped Juice and zest of 1 small orange ​1 onion, chopped 2 garlic cloves 1 tbs olive oil 1 small glass of white wine 300ml vegetable stock 2 tsp plain flour 1tbs chopped fresh parsley Method In a casserole pot place the olive oil, and cook the onion and garlic over a medium heat for a couple of minutes. Add fennel and potatoes and continue cooking until the fennel begins to soften. Stir in the flour then pour in the white wine and cook for a couple of minutes before adding the vegetable stock and orange juice and zest. Turn down the heat and simmer. Brown the lamb chops in a little olive oil in a hot pan then transfer to the pot. Add a little more vegetable mix if required and simmer away until the potatoes are tender. Finish with the chopped parsley just before serving. Great with some spring greens on the side.
COOK’S TIP
is in the You can store th ed container fridge in a seal days for a couple of fo it or freeze r another time.
JAMES WYTHE’S HEARTY POTATO STEW Serves 5
Ingredients 3 large garlic cloves, crushed 1 red onion diced 350g mushrooms, chopped ¼ cup tamari (Japanese soy sauce) 4 carrots, chopped 3 celery stalks, chopped 500g baby potatoes, sliced into halves 1 can green lentils, drained and rinsed 1 stem of rosemary, finely chopped 3 bay leaves
2 x 400g tins tomatoes 300ml veg stock 2 tbs cacao powder Method Heat a large pot with olive oil. Add in the garlic, onion, mushrooms and tamari. Stir and cook for 5 minutes Add the carrots, celery, potatoes, lentils, rosemary, bay leaves, tomatoes, veg stock and stir. Add in the cacao powder, stir until well mixed. Cover and simmer for 30 minutes. Serve with brown rice or quinoa and top with fresh parsley (optional).
