Serves: 6 as a side dish
Ingredients:
1kg baby potatoes, washed
3 tots butter (1 tot is 25ml)
1 tot olive oil
1 onion, chopped
8 garlic cloves, peeled but whole
250g button mushrooms
A sprig or 3 of rosemary
5ml (1 tsp) salt
5ml (1 tsp) black pepper
250ml (1 cup) pitted black olives
250g sun-dried tomatoes in oil, drained and chopped
1 tot fresh parsley, chopped
Method:
1. Put your potjie on the fire and cook the potatoes in salted water until they are tender.
2. Take the pot off the fire and drain the potatoes.
3. Put the pot back on the fire and add the butter, olive oil, onion, garlic, mushrooms, rosemary, salt and pepper to the potatoes. Stir until the butter has melted, and heat futher until the potatoes start to fry.
4. Using a potato masher, the back of a wooden spoon or the bottom of a wine bottle, press lightly on each potato until it cracks open slightly and starts to absorb the flavoured butter, oil and other juices.
5. Cook for about 10-15 minutes, using a wooden spoon to ensure everything gets browned but nothing burns. Continue until the potatoes, mushrooms, onions and garlic are golden brown. You can gently toss or turn the potatoes, but you don't want them to fall apart.
6. Now gently stir in the olives and sun-dried tomatoes and continue to fry the whole lot for a few minutes.
7. Sprinkle with the chopped parsley and serve straight from the pot, as the cast-iron holds its heat and keeps the potatoes warm.
Cook's tip: If you want to go even bigger, you can add some crumbled feta cheese to the potjie just before serving.
WINE PAIRING SUGGESTION:
Edgebaston The Berry Box 2016
Brimming with aromas and flavours of tropical fruits, the vibrant acidity and citrus flavours from the sauvignon blanc and youthful, fresh green leafy flavours from the semillon will take this dish beyond flavours.
• This recipe was extracted from Jan Scannell's book, 'Jan Braai Shisanyama', published by Bookstorm, R345...