• Traditional roast potatoes are a core part of any good old South African roast. For something extra special, try this recipe with biltong for an authentic South African twist.

    Serves 4


    • 10 medium size potatoes
    • 150 ml cooking oil
    • 100 g butter
    • 1 x 55 g brown onion soup packet
    • 100 g grated or powdered biltong


    Preheat oven to 180°C. Peel potatoes and par boil for 20 minutes, or until half cooked. While they’re boiling, melt butter and mix with oil and brown onion soup powder. Mix in half the grated biltong, and set the other half aside.

    Grease 15×30 cm glass or Pyrex baking dish. Place par-boiled potatoes inside.

    Score whole par-boiled potato with a sharp blade to ⅔ deep, 1 cm apart. Baste generously with biltong and oil mixture, and place in the oven for 1 hour, or until outsides are golden brown and crispy. Take out halfway through and re-baste, if desired.

    Serve with remaining grated biltong sprinkled over. It’s highly unlikely that you’ll ever want to do them another way again.

    ALSO SEE: Chicken, mushroom and biltong potjie

    Chicken, mushroom and biltong potjie

    Published by Getaway.

    Feature image: Getty