Potato bread

Bread recipes

Potato bread

30 minutes

Spicy potato-and-cheese balls

Cheese recipes

Spicy potato-and-cheese balls

20 minutes

Steak-and-mashed potato pies

Beef recipes

Steak-and-mashed potato pies

40 minutes

Potato pudding with stewed fruit

Eid recipes

Potato pudding with stewed fruit

1 hour

Air-fryer potato bake

Air-fryer recipes

Air-fryer potato bake

40 minutes

The world’s best slap chips

Chip recipes

The world’s best slap chips

20 minutes

Poached fish with crispy jacket potatoes

Citrus recipes

Poached fish with crispy jacket potatoes

1 hour 50 minutes

Spicy potato and pea wraps

Nightshade recipes

Spicy potato and pea wraps

Roast potatoes two ways

Potato recipes

Roast potatoes two ways

2 hours

Potato hand pies

Pie recipes

Potato hand pies

30 minutes

Loaded potatoes 2 ways

Braai recipes

Loaded potatoes 2 ways

40 minutes

Batata harra (chilli potatoes)

Kebabs

Batata harra (chilli potatoes)

30 minutes

Load more

Batata harra (chilli potatoes)

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

½ cup extra virgin olive oil, for roasting
8 large roasting potatoes, peeled, washed, dried and cut into even-sized chunks
sea salt and freshly ground black pepper, to taste
fresh coriander a bunch, leaves picked and finely chopped, for serving

For the spice mixture, mix:

½ t cayenne pepper
½ t baharat
1 t paprika 1 t
1 T tomato paste
1 T extra virgin olive oil

Method

1. Preheat the oven to 200°C. Brush a large metal baking tray with olive oil, and place the potatoes in the tray in a single layer. Don’t overcrowd the tray – the potatoes must crisp, not steam. Drizzle liberally with olive oil, season and roast until golden.

2. Place the potatoes in a bowl and cover with the spice mixture, ensuring they’re well coated.

3. Serve on a platter, sprinkled liberally with chopped coriander.

Potatoes are served with shish tawook (marinated chicken kebabs) in the image. Find the recipe for shish tawook here.

Find more potato recipes here.

Photographs: Elsa Young
Production: Abigail Donnelly