3 POTATO SIDE DISHES FOR YOUR FESTIVE FEAST

Bring some extra cheer to your festive plate this holiday with these delicious potato side dishes. They’re guaranteed to be the stars of your meals!

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CREAMY HERB POTATO CAKE

Serves 6 // Cooking time: 1 hour 40 minutes

INGREDIENTS
1 Tbsp (15ml) melted butter
6 peeled potatoes, thinly sliced
¼ cup (60ml) olive oil
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 and 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 mixture over the potatoes.
4. Top with remaining potato slices and pour over the other half of the egg mixture.
5. Dollop with cottage cheese and cover with foil.
6. Bake for 1 hour and 40 minutes, or 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

SMASHED POTATOES WITH BOMBAY SPICE
Serves 4 // Cooking time 45 minutes

INGREDIENTS
1kg baby potatoes
Olive oil
1 Tbsp peeled and grated ginger
3 garlic cloves, peeled and crushed
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp black mustard seeds
¾ tsp cumin seeds
½ tsp ground turmeric
½ tsp chilli powder
1 onion, peeled and sliced into wedges

METHOD
1. Preheat oven to 200°C and line a baking tray.
2. Boil the potatoes until tender.
3. Mix ¼ cup oil with remaining ingredients, except for the onion. Toss with the potatoes to coat.
4. Arrange potatoes on the baking tray (leave some space between them). Use the back of a spoon to smash the potatoes.
5. Drizzle oil and scatter onion wedges over potatoes. Roast for 30–35 minutes, or until crispy.

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


POTATO SALAD WITH ANCHOVY DRESSING
Serves 4 // Cooking 25 minutes

INGREDIENTS
½ cup olive oil
4 anchovy fillets
Small handful chopped parsley
Juice of 2 lemons
1 Tbsp honey
2 tsp English mustard
750g baby potatoes, boiled and halved
1 bulb fennel, thinly sliced, plus 1 chopped tbsp fennel fronds
4 radishes, thinly sliced
4 red spring onions, thinly sliced

METHOD
1. To make the dressing, heat the olive oil in a small pot over medium heat. Once the surface of the oil begins to simmer, add the anchovies and then remove from the heat.
2. Allow the anchovies to break up and melt into the oil, then add the parsley, lemon juice, honey and mustard. Whisk to combine, then set aside to cool.
3. Arrange the potatoes and sliced fennel on a platter. Add the fennel fronds, radishes and spring onions and drizzle with the anchovy dressing.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen // HMimages.co.za