Recipes Archive

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Fennel, ClemenGold and fior di latte salad

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Cheat’s chocolate-and-hazelnut cookie cake 

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Salted hake, radish and caper mayo salad

5 minutes

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Szechuan wok beef with salted lime cucumber

10–15 minutes

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Salty pretzel choc-chunk shortbread

20 minutes

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Ultimate chicken and amasi slaw waffles

20 minutes

Great value

Roast tomato pasta salad

20 minutes

Crispy potatoes with masala butter crème fraiche

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

3 T olive oil
5 cm piece ginger, peeled and sliced julienne
3 cloves garlic, sliced
2 chillies, sliced
700 g baby potatoes, boiled
100 g butter
1 T mustard seeds
1–2 T Woolworths chicken masala spice blend
4 baby red onions, peeled and sliced
2 limes
sea salt and freshly ground black pepper, to taste
4-6 free-range eggs, poached, for serving
250 g crème fraîche
coriander, for serving

Method

1. Heat the olive oil in a large wok. Fry the ginger until crispy, then remove using a slotted spoon and drain on kitchen paper. Do the same with the garlic and chillies and set aside.

2. Add the drained potatoes to the hot wok and toss to coat evenly, smashing some with a fork. Fry until golden and crispy.

3. Meanwhile, melt the butter in a pan until golden. Add the mustard seeds and fry for 20 seconds, then remove from the heat and add the masala spice.

4. Massage the red onions with the juice of half a lime and a generous pinch of salt. Poach the eggs to your liking and serve in bowls with the potatoes, dollops of crème fraîche, a drizzle of spicy butter, fresh coriander and the crispy aromatics.

For more potato recipes, click here.

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Crispy potatoes with masala butter crème fraiche

Crispy potatoes with masala butter crème fraiche

Ingredients

Method