It’s International Day of Potato on 30 May! Baked, fried, boiled or mashed… we need no excuse to celebrate the super spud in all its forms.    

Rösti with creamy smashed peas and poached eggs 

Serves 4 // Cooking time: 50 minutes 

Ingredients 

450g potatoes, unpeeled
½ cup chopped onion
1 egg, beaten
½ tsp salt
½ cup vegetable oil 

For the smashed peas 

2 Tbsp butter
2 leeks, chopped
Salt, to taste
3 cups fresh peas
½ cup cream 

To serve

Basil, to garnish
4 eggs, poached  

Method 

1. Parboil potatoes, then drain, cool and peel them.
2. Coarsely grate the potatoes. Soak in a bowl of cold water for 2 minutes.
3. Spread out the grated potato and chopped onion on paper towel and pat dry.
4. Place in a bowl and mix in the egg and salt.
5. Using ¼ cup potato mixture at a time, shape four 10cm rounds (a good rösti must be thin).
6. Heat some oil in a pan and fry each rösti for 5 minutes per side, until crisp and golden.

For the smashed peas 

1. Heat butter in a pan and fry the leeks until soft. Season.
2. Add peas and cream and blend until chunky.

To serve, top the rösti with smashed peas, basil and poached egg. 

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Potato-base pizza 

Serves 4 // Cooking time: 25 minutes 

Ingredients   

3–4 medium potatoes, washed (skin on)
2 Tbsp (30ml) olive oil 
Salt and pepper 
2 Tbsp (30ml) tomato paste
3 Tbsp passata sauce (or other fresh tomato-based sauce) 
1 cup mozzarella, grated
Handful calamata olives 
4 slices ham 
Wild rocket and fresh basil, for serving  

Method   

1. Preheat oven to 200°C. 
2. Thinly slice potatoes and arrange slices in a circle, overlapping the edges to form a 25cm base.
3. Drizzle with oil and season. 
4. Bake for 12–15 minutes or until parcooked. 
5. Mix together tomato paste and passata and spread over base, leaving a 5mm
6. Top with cheese and olives. 
7. Bake for another 10 minutes or until the cheese has melted. 
8. Top with ham, rocket and basil.

Recipe, styling & photography: Fresh Living magazine  

Creamy herb potato cake 

Serves 6 // Cooking time: 1 hour 40 minutes 

Ingredients 

1 Tbsp (15ml) melted butter 
¼ cup (60ml) olive oil 
6 peeled potatoes, thinly sliced 
4 eggs, beaten
1 Tbsp (15ml) chopped basil
1½ Tbsp (22ml) chopped parsley 
1½ (7ml) tsp salt 
1 tsp milled black pepper
½ cup smooth cottage cheese 

To serve

230g tub smooth cottage cheese 
2 celery stalks, ribboned 
Handful fresh parsley   

Method  

1. Preheat oven to 200°C. Brush a springform cake tin with melted butter. 
2. In a bowl, toss potato slices in olive oil to coat. Layer half of the potatoes in the cake tin.
3. Whisk together eggs, herbs, salt and pepper. Gently pour half the egg mixture over the potatoes.
4. Top with remaining potato slices and pour over leftover egg mixture.
5. Add dollops of cottage cheese and cover with foil. 
6. Bake for 1 hour 40 minutes, until golden brown and tender.
7. To serve, spoon over extra cottage cheese and top with celery ribbons and parsley. 

Recipes & styling: Chiara Turilli
Photography: K-Leigh Siebritz/ HM Images 

Libyan savoury potatoes with spiced rice 

Serves 6 // Cooking time: 30 minutes 

Ingredients 

500g baby potatoes, washed (skin on) 
Cooking oil
1 onion, chopped
2 green chillies, chopped
1 clove garlic, chopped
1 tsp ground ginger
1 stick cinnamon
1 Tbsp tomato paste
1kg beef mince
1 tsp ground turmeric
¼ cup water  

For the spiced rice 

2 cups rice
1 tsp ground turmeric
3 cardamom pods, crushed  

For serving

Handful fresh coriander
1 spring onion, chopped  

Method 

1. Parboil the baby potatoes, drain and cut into wedges.
2. Heat some oil in a large pot and fry the onion and chilli for 5 minutes. 
3. Add garlic, ginger and cinnamon, and cook until fragrant (about 2 minutes).
4. Add tomato paste and mince and brown the meat. 
5. Add the potato wedges, turmeric and water. Simmer for 10 minutes.

For the turmeric rice 

1. Cook rice according to packet instructions, adding turmeric and cardamom to the cooking water.

Serve the savoury potatoes with spiced rice, garnished with coriander and spring onion. 

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za 

The post 4 yummy ways to use your potatoes  appeared first on MyKitchen.

What better to accompany a rich meaty roast than a creamy side? Try our exotic mushrooms with potato purée! It’s just as beautiful as a vegetarian dish on its own.

SERVES 4–6 // COOKING TIME 1 hour

INGREDIENTS
For the mushrooms
15 g dried mushrooms
1 cup boiling water
1 tbsp olive oil
2 onions, peeled and diced
1 clove garlic, peeled and crushed
300 g exotic mushrooms
3 tbsp butter
1–2 sprigs fresh thyme
Salt and black pepper
½ cup white wine
1 tsp finely chopped fresh origanum
20 g parsley, chopped
Lemon juice, to taste
Coarse salt
For the potato purée
1 kg potatoes, peeled and cubed
2 tsp salt, plus a pinch to season
1½ cups warm milk
100 g butter
Pinch freshly grated nutmeg

METHOD
For the mushrooms
1. Place the dried mushrooms and boiling water in a bowl and set aside.
2. Meanwhile, heat the olive oil in a large frying pan and add the onions and garlic. Cook gently for 4 minutes until they are soft and aromatic.
3. Increase the heat. Add wild mushrooms, butter and thyme.
4. Season with salt and pepper. Cook the mushrooms for 8–10 minutes, until the juices slowly begin to evaporate and the mushrooms begin to caramelise.
5. Once the juices have evaporated, add wine, origanum and dried mushrooms with soaking water.
6. Cook for another 10 minutes to reduce the liquid and intensify the flavour.
7. Add the parsley and season with a squeeze of lemon juice and sprinkle of coarse salt.
For the potato purée
1. Place the diced potatoes and salt in a large pot, then cover with cold water.
2. Bring to the boil, then lower the heat to medium and cook uncovered. Potatoes are ready when they show no resistance when tested with a fork.
3. Drain the potatoes and return to the pot.
4. Mash the cooked potatoes, then turn on the heat to medium.
5. Add milk and butter and mix gently.
6. Using a hand blender, blend the potatoes as little as is necessary in order to reach a smooth consistency (over-blending will result in gluey potatoes).
7. Season with salt and a pinch of freshly grated nutmeg.
8. Serve the potato purée along with the exotic mushrooms.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Exotic mushrooms with potato purée appeared first on MyKitchen.

If you need a quick snack option, these potato croquettes are perfect. They’re fast, easy, and you can make use of any leftover meat you have from other meals.

MAKES 12 // COOKING TIME 20 min

INGREDIENTS
2 cups leftover meat, shredded
1 tbsp fresh thyme
2 cups mashed potatoes
2 cups stuffing
1 egg
¼ cup flour
2 cups breadcrumbs

METHOD
1. Blend meat and thyme in a food processor until crumbly.
2. Add potatoes and stuffing. Using 2 tbsp of the mixture, roll into balls.
3. Place beaten egg, flour and breadcrumbs in separate bowls. Dip the balls into the egg, flour and then breadcrumbs.
4. Deep-fry until golden, about 2 min.

Recipe & Styling: Brita Du Plessis
Photography: Kendall-Leigh Nash

The post Quick potato croquettes appeared first on MyKitchen.