Potatoes don’t need cold weather to shine. In summer, they’re at their best when cooked simply and paired with fresh, bright flavours.
One bag can easily carry you through the week without feeling heavy or repetitive – perfect for slower evenings, braais and meals that don’t keep you tied to the stove.
Read more: How to keep potatoes and onions fresh for weeks
This week, cook once and eat four different ways, with the potato doing most of the work and a few seasonal extras stepping in to keep things interesting.
1 ingredient, 4 ways: Summer potatoes
Monday: Crispy roasted, crushed baby potatoes with lemon pesto dressing
Crispy roasted crushed baby potatoes with lemon-pesto dressing
Tuesday: Baked baby potatoes with green Thai olive pesto
Baked baby potatoes with green Thai olive pesto
Wednesday: Crisp leaf potatoes with feta
Thursday: Potato, bean and tomato salad
Why potatoes work in summer
They’re sturdy, adaptable and happy to be served warm or cold. When paired with fresh veg, herbs and zingy dressings, potatoes feel light enough for hot days while still being properly satisfying.
Four meals, one main ingredient, and not a heavy winter dish in sight.
ALSO SEE: How to make perfect potatoes
