Biltong Spuds – Potatoes are a South African’s best friend

The holiday season isn’t over unless you say it is and you still have lots of time to spoil your friends and family with some great food. Potatoes are one of the world’s most versatile foods. We will be skipping frying or mashing and go straight to roasting some perfect potatoes. These Biltong Spuds we want to introduce to you are crispy and tender potatoes covered in a South African classic, biltong.

Pre-boiling your potatoes will help cook them evenly. It will also make sure that the potatoes roast without needing to burn the outside. Don’t feel obligated to just go with the recipe either. Add some chopped peppers and maybe a bit of cheese as you can be as creative as you’ve ever wanted to be. Biltong Spuds are great for the whole family and will be a welcome addition to any weekday dinner or weekend braai. They take a bit of preparation beforehand, but it is well worth every bit of time. When they are in the oven, you’ll have more than enough time to prepare the rest of your food.

Bring on South African flavours and potatoes, the world’s favourite food. These Biltong Spuds are a real crowd-pleaser every time they are presented.

Biltong Spuds Recipe

2 from 2 votes

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 10 potatoes

• 150 ml 150 cooking oil

• 100 g 100 butter

• 55 g 55 brown onion soup (1 packet)

• 100 g 100 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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