Silky, creamy, spiced or smashed –  these recipes prove that the humble potato was born to steal the show. 

 1. Potato and leek soup with roasted nuts and cauliflower  

Serves 4-6  

Ingredients 

2 Tbsp olive oil
1 Tbsp butter
300g leeks, sliced
4 sprigs fresh thyme
3 cloves garlic, chopped
1kg potatoes, cubed
2½ cups vegetable stock 
2 cups water
2-3 tsp salt
Milled black pepper
1 cup cream
300g cauliflower florets
50g raw pumpkin seeds
50g raw almonds
50g raw hazelnuts   

 

Method 

1. Preheat oven to 200°C.  
2. Heat oil and butter in a large 6-8L pot.  
3. Fry leeks, thyme and garlic for 5 minutes or until softened.  
4. Add potatoes, stock, water, salt, and pepper. Simmer for 20-25 minutes or until the potatoes are soft.  
5. Add cream and simmer gently for 10 minutes.  
6. Toss cauliflower with olive oil and roast for 25-30 minutes or until golden.  
7. Remove thyme and blitz soup with a stick blender until smooth.  
8. Toast pumpkin seeds, almonds and hazelnuts in a dry pan until fragrant. Remove and chop finely.  
9. Serve soup in bowls topped with roasted cauliflower, toasted nuts and seed sprinkle. 

 

Recipe & photographs courtesy of Fresh Living Magazine. 

 

2. Creamy potato flammkuchen (German flatbread) 

Makes 2 small or 1 large pizza 

 

Ingredients 

1¾ cups (270g) white bread flour
½ tsp salt 
½ cup water
¼ cup canola oil 
2 medium potatoes, scrubbed (skin on) and thinly sliced
125g crème fraîche 
230g plain medium-fat cream cheese 
5g thyme, leaves picked 
180g onion marmalade 
Streaky bacon or pancetta, for topping 
¼ cup melted butter 
Salt and milled pepper 
Micro herbs, for garnish  

 

Method 

1. Combine flour and salt in a bowl and mix. 
2. Whisk together water and oil in a jug, pour into flour and mix until combined into a dough. 
3. Tip out onto a lightly floured surface and lightly knead until the dough comes together, adding a little extra flour if needed. Cover and rest for an hour. 
4. Par-cook potato slices in salted boiling water for 5-8 minutes (don’t overcook – they should still have some ‘bite’ to them). Drain, pat dry and cool slightly. 
5. Whip together crème fraîche, cream cheese and thyme. 
6. Place a large baking tray in the oven and preheat to 200°C.  
7. Roll out the dough on a lightly floured surface to about 2mm thick, whichever shape you’d like it to be. 
8. Remove tray from oven and place dough base in tray.  
9. Spread the cream cheese mixture over base and add dollops of onion marmalade. Layer potatoes and bacon or pancetta on top and brush with melted butter. Season.  
10. Bake for 15-20 minutes or until base is crispy. Serve warm, garnished with micro herbs. 

   

Recipe & photographs courtesy of Fresh Living Magazine 

 

3. Roast potatoes on cumin-garlic yoghurt with coriander chutney  

Serves 6 (as a side)  

Ingredients 

1kg baby potatoes
Salt and milled pepper 
1 Tbsp roasted garam marsala 
½ Tbsp cumin seeds 
½ Tbsp nigella seeds (or use black sesame seeds) 
Olive oil, for drizzling 
3 sprigs curry leaves 
1 red onion, sliced into petals
1 bulb garlic, halved
 

For the coriander chutney 

1 ½ punnets (30g) coriander 
1 green chilli, finely chopped 
1 lime, zested and juiced 
4 Tbsp olive oil blend 
  

For serving  

1 cup yoghurt
1 tub (250g) sour cream
½ Tbsp ground cumin, toasted slightly
2-3 spring onions, sliced into matchsticks
Green serrano chilli or jalapeno, sliced  
 

Method 

1. Halve potatoes and place on a baking tray.  
2. Sprinkle with seasonings, drizzle liberally with oil and toss to coat evenly.  
3. Scatter with curry leaves.  
4. Place onion and garlic on a separate baking tray and drizzle with oil.  
5. Bake both trays at 180°C for 30-35 minutes until potatoes are tender, and the onion and garlic are deep-brown and soft.  
6. Combine coriander chutney ingredients in a food processor and blitz to a chunky sauce.  
7. Combine yoghurt and sour cream then season.  
8. Press garlic cloves out of papery skin, add to yoghurt mixture along with ground cumin and blitz with a stick blender.  
9. Spread yoghurt mixture on a plate, top with roast potatoes and dot with roasted onions.  
10. Top with spring onion sticks and chilli, then serve with coriander chutney. 

Recipe & styling: Liezl Vermeulen
Photography: Donna Lewis 

 

4. Potato dippers with blue cheese sauce  

Serves 6 

Ingredients  

For the sauce  

½ cup blue cheese 
½ cup plain double cream yoghurt 
¼ cup tangy mayonnaise 
Salt and milled black pepper  

 

For the dippers 

1 packet (1kg) baby or medium potatoes
1 packet (200g) streaky bacon, halved lengthways (optional) 
1 cup (80g) finely grated Parmesan 
10 fresh sage leaves 
3 Tbsp olive oil
Salt and milled black pepper
 

Method  

1. Preheat oven to 200°C.  
2. Blitz together the blue cheese, yoghurt, mayo and season. Set aside. 
3. Bring a pot of salted water to the boil and par-cook potatoes for 13-18 minutes.  
4. Drain and cool in cold water for 5-10 minutes.  
5. Place the potatoes on a baking tray and press them down with the back of a spoon or mug to ‘smash’ them.  
6. Wrap the potatoes with the streaky bacon, if using. 
7. Sprinkle the potatoes with parmesan and sage leaves. Drizzle with oil and season.  
8. Bake for 15-20 minutes or until golden. Serve dippers with sauce on the side.

Recipe & photographs courtesy of Fresh Living Magazine

Also read: Must-try fresh braai side dishes