The passionate team over at Tubertek are running a very exciting campaign called ‘the perfect partner’ to the roasted potato. I am sure everyone has their own secret accompaniment to make the humble roasted potato even better, and today I would like to share two recipes for the best ‘perfect partner’ in my eyes. Hold on to your horses…
The guys from Tubertek is THE exclusive representative in South Africa for Irish Potato Breeders and its variants. The Avalanche variety are the one I had the pleasure of working with. With a potato that has a white flesh with a russet, tough skin – you can expect their shelf life to be longer as it doesn’t damage that easily.
My ‘perfect partner’ recipe I decided to do is this delicious Potatoes roasted in Ghee with Dukkah and Herbs. I never thought this combination could work, but I ended up finishing the lot – dipping the roasted potatoes in this amazing combination of nuts, herbs and spices.
Tubertek HQ is situated in Durbanville, Western Cape, and they make sure we as consumers get the best quality potatoes there is. It also helps that South Africa has the exact, hot climate to grow these babies, which are produced from deep underground to ensure no green discoloration.
The Avalanche potato is ideal for boiling as its waxy texture does not disintegrate or discolor. They can also be used to make wicked potato mash or gratins and not to mention roasting them. You can expect a perfect fluffy roasted potato with the desirable crispy outside.
And guess how many potatoes us South Africans consume in a year? Production sits at a staggering 2.18 million tons – and growing. Their versatility, fibre, vitamin and mineral content makes these potatoes an economical source of energy, nutrition and satiety in our diets.
You can find the Avalanche potato variety at all leading retailers in South Africa – look out for the branded sticker on the bottom of the bag.
Guys, jump over to The Big Roast Facebook page and give them a like – they will be running a cool competition you don’t want to miss.
Talking about give-aways – I have two impressive Avalanche Potato hampers to treat you with!
Simply comment on my Facebook or Twitter posts with the #avalancheperfectpartners hashtag and let me know which ‘perfect partner’ you like to serve your roasted potatoes with. You have until the 30th August, so go along then!
*This post was sponsored. A basic recipe was included – all recipe adjustments are my own.
|Prep Time||10 min|
|Cook Time||50 min|
as a side
- 500 gr avalanche potatoes peeled and halved
- 50 gr ghee/duck fat
- 4 cloves garlic
- 2 sprigs rosemary
- salt and black pepper to season
- 2 cups mixed nuts
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon dried oregano
- 1 teaspoon freshly chopped parsley
- 1 teaspoon freshly chopped thyme
- salt and black pepper to season
- Preheat the oven to 200 degrees Celsius.
- Transfer the peeled and halved potatoes to a large pot, cover with water, season with salt and boil for 3 minutes.
- Meanwhile, spread the ghee in an oven safe baking dish and put it in the oven while it's preheating.
- Drain the boiled potatoes in a colander (you can toss it around to fluff up the edges to make it extra crispy)
- Transfer the boiled potatoes to the baking tray, add the garlic (optional), rosemary and seasoning.
- Roast for 20 min, remove from oven and turn them over.
- Roast for another 10 – 20 min until crispy and golden.
- For the dukkah; transfer all the ingredients to a pestle and mortar to crush and combine the ingredients.
- Serve the Potatoes roasted in ghee with dukkah and garnish with fresh herbs.