South African Roast Potatoes with Biltong is a traditional South African recipe for a classic accompaniment of roast potatoes that are flavoured with brown onion soup and powdered biltong. The full recipe is presented here and I hope you enjoy this classic South African version of: South African Roast Potatoes with Biltong.
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In South Africa, roast potatoes remain the typical accompaniment to roast meat. This version is given an additional South African twist using powdered biltong and brown onion soup mix for even more flavour. The recipe here uses cooking oil and butter to roast the potatoes in. In fact, as I was roasting a duck at the same time, I used a blend of duck fat and butter. Duck/goose fat will always provide improved flavour and crispness if you have it.
Ingredients:
10 baby potatoes
150ml (3/5 cup) cooking oil (or duck fat)
100g butter
1 x 55g (2 oz) brown onion soup packet
100g (1 cup) grated or powdered biltong
Method:
Preheat your oven to 180°C (160°C fan, 355°F, Gas Mark 4). Cut the potatoes in half and par-boil in lightly-salted water for 20 minutes, or until half cooked. While they’re boiling, melt the butter and mix with the oil (or duck fat) and brown onion soup powder. Mix in half the grated biltong, and set the other half aside.
Grease 15×30cm (6 x 10 in) glass or Pyrex baking dish. Place par-boiled potatoes inside.
Score each par-boiled potato with a sharp blade to 2/3rds deep, 1cm (1/2 in) apart. Baste generously with the biltong and oil mixture, and place in the oven for 1 hour, or until outsides are golden brown and crispy. Take out halfway through and re-baste.
Serve in a bowl with the remaining grated biltong sprinkled over. It’s highly unlikely that you’ll ever want to do them another way again.
The potatoes can also be served as a starter, garnished with herbs (thyme, chopped mint and chives) and served with a small salad and a soured cream and chive dipping sauce).
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