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Crispy Potjie Potatoes with Herby Horseradish Cream
In this dish, oil and water are placed together in a potjie and boiled – the water cooks the potatoes and then evaporates and the remaining oil fries the taters to golden perfection. Miraculous!
- Serves: 6-8 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 3:0 hours
Ingredients
Herby Horseradish Cream
145 g creamed horseradish
3 Tbsp (45 ml) chopped fresh dill
3 Tbsp (45 ml) chopped fresh chives
zest and juice of 1 small lemon
salt and black pepper
Crispy Potatoes
1.5 kg medium potatoes, peeled
1.5 L sunflower oil
salt
Note: Frying with oil over coals can be dangerous; please ensure that you exercise caution throughout the process. This recipe can also be cooked successfully on a stove.
Method
Herby Horseradish Cream
Mix all the ingredients for the cream together and season to taste with salt and black pepper. Set aside until needed.
Crispy Potatoes
Place the peeled potatoes, water and oil into a number 3 potjie. Place over medium heat coals and bring to a boil. Simmer uncovered for roughly 2½ hours without stirring. After the water has evaporated, the potatoes will start to fry in the oil. Do not stir or you will break up the potatoes. Once the potatoes have formed a crispy layer, you can gently move them around if needed.
If the potatoes at the bottom of the pot are a little stuck just give them a gentle push with a spoon and they will release. Fry the potatoes until they are golden and then carefully remove with a slotted spoon onto a piece of paper towel. Season immediately with salt and serve with herby horseradish cream.
