Roast potatoes with biltong

Roast potatoes with biltong: The South African difference. Image: Irene Muller.

Roast potato with biltong – A tasty South African twist

Add a South African touch to an old favourite and get ready for an explosion of flavour in your mouth!

Roast potatoes with biltong

Roast potatoes with biltong: The South African difference. Image: Irene Muller.

It’s winter and another cold front is upon us. For a truly South African side dish, try this roast potato with biltong recipe. It’s incredibly delicious. Just the side dish you need to accompany a hot main dish in the middle of our cold season.

Crispy roasted potatoes need no introduction. They are perfect for a Sunday lunch or any other day that you want to do a little extra for dinner. However, adding some biltong to the mix transforms any meal into a South African feast. This appetising twist on an old favourite is worth it. And the best part is that it is not labour-intensive to prepare at all!

Roast potato with biltong is crispy, palatable and tastes like South Africa. If you prepare your roast potatoes this way, it is highly unlikely that you will want to eat them any other way again.

If you have tried this roast potato with biltong recipe by Koskapperjolle 2, let us know!

Roast potato with biltong recipe

5 from 1 vote
Recipe by Irene Muller Course: SidesCuisine: South AfricanDifficulty: Easy
Servings

5

servings
Prep time

15

minutes
Cooking time

1

hour 

20

minutes
Total time

1

hour 

35

minutes

Ingredients

  • 10 medium potatoes

  • 150 ml cooking oil

  • 100 g butter

  • 55 g brown onion soup (1 packet)

  • 100 g grated or powdered biltong

Method

  • Preheat the oven to 180ºC.
  • Peel the potatoes and parboil for 20 minutes, or until half cooked.
  • While the potatoes are boiling, melt the butter and mix with oil and brown onion soup powder. Mix in half the grated biltong, and set the other half aside.
  • Grease a 15 × 30 cm glass or Pyrex baking dish. Place the parboiled potatoes inside.
  • Score the whole parboiled potato with a sharp blade to ⅔ deep, 1 cm apart. Baste generously with the biltong and oil mixture, and place in the oven for 1 hour, or until the outsides are golden brown and crispy. Take out halfway through and re-baste, if desired.
  • Serve with the remaining grated biltong sprinkled over.

Notes

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