Food: perfect potato recipes

Hum­ble it may be, but potato and sweet potato are so ver­sa­tile you can make a range of de­li­cious and fill­ing dishes

DRUM - - Contents - BY HOPE MALAU, GALLIOVA FOOD WRITER OF THE YEAR 2016 PIC­TURES: MISHA JORDAAN

POTATO PIES

Phyllo pas­try dries out very quickly so put a damp tea towel over the pas­try while you’re busy.

PREPA­RA­TION: 15 MIN BAK­ING: 20 MIN MAKES 6

FILL­ING 15 ml (1 tbsp) oil 1 onion, finely diced 600 g pota­toes, finely diced 2,5 ml (½ tsp) chilli pow­der 10 ml (2 tsp) curry pow­der 2,5 ml (½ tsp) cumin seeds 5 ml (1 tsp) co­rian­der seeds salt and pep­per PAS­TRY 16 sheets phyllo pas­try 125 ml (½ cup) oil sesame seeds, to sprin­kle (op­tional)

Pre­heat the oven to 180 °C. Grease a large bak­ing sheet.

1 FILL­ING Heat the oil in a small saucepan, add the onion and cook over medium heat for 3 min­utes or un­til soft. Add the pota­toes and spices and cook for 5 min­utes. Trans­fer to a medium bowl and set aside.

2 PAS­TRY Un­roll the sheets care­fully on a work sur­face. Cover with a dry, clean tea towel then a slightly damp tea towel to pre­vent them from dry­ing out.

A Take one pas­try sheet and brush it with some oil. Layer an­other pas­try sheet on top and brush with oil again.

B Spread 60 ml ( 1/4 cup) of the potato fill­ing along the long side of the pas­try, about 3 cm from the edge and 3 cm in from each end.

C Fold in the ends, then roll it up to en­close the fill­ing and form a log. D&E Shape the log into a coil and put it on the bak­ing sheet.

3 Brush with a lit­tle oil then sprin­kle with the sesame seeds, if us­ing. Re­peat with the re­main­ing phyllo sheets and bake for 20 min­utes.

A B C D E

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