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
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