As South Africa moves into the summer holiday season, many home cooks turn to dishes that are uncomplicated and perfect for warm-weather entertaining. Potatoes continue to stand out as one of the most reliable – and beloved – ingredients for festive cooking, working just as well for a plant-based main as they do for a hearty side.
Whether it’s an alfresco dinner, a Christmas feast or a relaxed summer braai, the potato can anchor an entire menu. In his new cookbook, 101 Ways Potatoes, Conrad Gallagher shows how this everyday ingredient can be prepared in fresh and simple ways that suit any occasion.
Several recipes from the book highlight how easily potatoes shift between roles on the holiday table. Here are three that bring versatility and ease to seasonal cooking:
Parisienne Potatoes – Butter and Parsley
An elegant and clean option for any holiday meal, as a side or main.
Ingredients
1.8 kg yellow wax (baking) potatoes
500 ml chicken or vegetable stock
85 g unsalted butter
Fresh parsley, finely chopped
Sea salt
Method
Peel the potatoes and place them in cold water to prevent browning.
Using a 3 cm melon baller, scoop out as many potato balls as possible and place them in cold stock.
Parboil
Drain, then bring a pot of stock to the boil and season with sea salt.
Add the potatoes and parboil for 5 minutes.
Drain and let them air-dry for 2 minutes.
Sauté
Melt butter in a 30 cm nonstick skillet over moderately high heat.
When the foam subsides, add the potatoes.
Shake the pan often to roll the potatoes and brown evenly for 10–12 minutes.
Transfer to a serving bowl, season with sea salt, and garnish with parsley.
Serve immediately.
Smashed Baby Potatoes – Chilli, Thyme, Dynamite Sauce
A crisp, flavourful option suited to braais, shared plates or casual festive gatherings.
Ingredients
Potatoes:
680 g baby potatoes
30 ml olive oil
2 g chilli flakes
3 g fresh thyme leaves
Salt and pepper
Dynamite Sauce:
120 g mayonnaise
15 ml sriracha
5 ml lime juice
3 g garlic powder
1 g smoked paprika
7 ml honey
Method
Rinse the potatoes and place them in a pot of cold, salted water.
Bring to a boil, reduce heat and simmer for 15–20 minutes until fork-tender.
Drain and let them steam-dry.
Heat the oven to 220°C and line a baking sheet.
Place potatoes on the sheet and gently smash each to 1–2 cm thickness.
Mix olive oil, chilli flakes, thyme, salt and pepper, then drizzle over the potatoes and coat well.
Roast for 25–30 minutes, flipping halfway, until golden and crisp.
Dynamite Sauce
Mix all sauce ingredients and adjust to taste.
To serve, place potatoes on a platter, drizzle with the sauce and serve the rest on the side.
Parmesan Roasted Potatoes
A simple, flavourful side with a firm crust and soft centre.
Ingredients
40 g finely grated Parmesan
60 g all-purpose flour
6 g sea salt
1 g ground black pepper
1.6 kg large boiling potatoes, peeled and quartered lengthwise
110 g unsalted butter, melted
Method
Preheat oven to 175°C.
Spread Parmesan on wax paper and let it air-dry for 1 hour.
Rinse quartered potatoes under cold water and drain.
Combine dried Parmesan, flour, salt and pepper in a large sealable bag.
Add potatoes and shake well to coat.
Pour melted butter into a large shallow baking pan.
Arrange potatoes in a single layer and roast for about 1 hour 15 minutes, turning twice, until golden and crisp.
Across these dishes, Gallagher keeps the focus on straightforward technique and maximum flavour, ideal for the relaxed style of entertaining that defines a South African summer. Potatoes offer ease, flexibility and broad appeal, making them a dependable choice for hosts who want festive food without unnecessary complication.
101 Ways Potatoes is Gallagher’s fifth cookbook, available to purchase from www.conradgallagher.com
Content as per media release from Pillar 9
Images credit: Dale Herbst