Welcome to my very first blog recipe! If you haven’t done so already please pop on over to the about page to get the gist of what this blog is all about.
As you may have gathered from our weird hard to pronounce names (unless you too are Irish), that my family is Irish. For reference Sinéad is pronounced “Shin-aide” and Maura (my mum) “More-Uh”. And the reason I bring it up is stereo-typically, both my mum and I love a good potato, and a good potato recipe!
My Granny (still residing in Limerick) will tell you only to buy potatoes that still have the earth on them. Keeps them fresh and adds to the flavour apparently…
But I digress, this recipe is one of those super easy recipes, that with a little earlier preparation makes you look like a kitchen goddess with minimal effort.
- 1kg Potatoes
- 140 grams butter (if in SA please use Kerry Gold butter…the recipe is called Kerry Potato’s after all!)
- Salt & Freshly Ground White Pepper
- 150ml Fresh cream
- 1 Small Onion
A note on Potatoes:
There’s a handwritten note at the top of the recipe saying to choose floury potatoes. Now if you’re living in Europe, great for you, you can pop down to the local market and choose some delicious, soil covered, fresh floury potatoes. If you’re in South Africa we only have two types of potatoes due to a disease we get here. So you’ll need to follow step 2 in the method below, the rest of ye can skip this part. (Glass of Chardonnay-Pinot-Noir Blend optional)
- Peel and thickly slice the potatoes
- Parboil potatoes and leave to stand in water for +/- 2 min to remove the waxiness of the potato.
- Chop onion into rings
- Arrange a layer of potato in a greased oven proof casserole dish, follow with a splatter of onions, seasoning, dot with butter and a little of cream. (We don’t want to teach the potato how to swim so don’t be too generous)
- Repeat each layer until all ingredients are used up, ending with a layer of potato
- Cover with tin foil (or the lid of the dish if you have one) and cook for 40 minutes @ 180 degrees celsuis
- Remove foil/lid and return to oven for an additional 10-15min until potatoes are soft enough to easily pierce with a fork
This dish is best served with “Braai Vleis” (barbeque meat). Making this recipe and the smells emanating from my oven took me back to summer braai’s (barbeques), Elvis Presley on the CD player (one of mum’s favourites) and my step-father outside prepping the fire… This recipe works perfectly with a braai due to its long timing. You can pre-prepare the potatoes and leave to one side until the fire is lit, then place the potatoes in the oven, set the timer and relax with your friends/family outside round the fire waiting for the bell to go. In those last 10-15minutes after you’ve taken off the lid/foil, is perfect timing to prepare the salad, I suggest forcing one of your friends to join you in the kitchen for this part, great opportunity to bring some extra hands for chopping and gossiping! I always wanted to be in the kitchen helping my mum prep the last few things, her laugh was infectious and those precious moments where I had her to myself are some of my best memories.