Happy National Potato Day, Mzansi! For ages, potatoes have served as an important, cost-effective source of energy and satiety in the South African diet. Whether you are a fanatic or not, it is only right to give South Africa’s favourite vegetable the spotlight today.
Potatoes have captured hearts and plates across South Africa for centuries now. According to Willie Jacobs, chief executive officer of Potatoes South Africa, the staple food brings people together, regardless of borders or backgrounds.
So, why exactly is the nation so obsessed with spuds?
Well, according to Jacobs, “It’s hard to narrow it down, first and foremost, if you were stranded on a desert island with nothing more than potatoes – you’d survive. [Also], they have everything your body needs and are always in season.”
Packed with nutritional goodness
They are packed with chromium, which helps maintain healthy blood sugar levels, has more potassium than a banana (when looking at a medium, 180g potato with skin), vitamin C, vitamin B6, magnesium, folate, iron, fibre, and more. Ultimately, this dynamic vegetable is truly a heart-healthy, gluten-free, low-sodium and tummy-satisfying addition to your diet.
What essentially sets potatoes apart is their versatility.
“Steamed, baked, boiled, or roasted, they offer a delicious unprocessed option that is quick and easy to prepare for virtually any occasion, including braais,” Jacobs says.
From comforting classics to innovative gastronomic creations, the tater’s adaptability knows no bounds, making it an indispensable ingredient that unites and nourishes across cultures and generations, Jacobs adds.
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Kota with crispy chips
There are a number of ways to prepare them. Try this easy-to-prepare chip-inspired kota by Potatoes South Africa and pair it with your favourite salad if you like.
Ingredients
- Sunflower or vegetable oil, for frying
- 6 large potatoes, peeled and cut into chips
- 2 whole white loaves, cut into quarters
- 60ml mayonnaise
- 15ml tomato sauce
- 4 Russians, sliced and fried
- 125ml hot atchar
- 4 soft fried eggs, to serve
- Extra slap chips, to serve
Instructions
1. Heat the oil in a medium pot over medium to high heat. Gently place the chips into the oil and fry for 10-12 minutes until golden and crispy. Once cooked, remove the chips from the oil and drain on absorbent kitchen paper.
2. Using the two quarter ends of bread, cut a hollow “window” in the front and scoop out the inside of the bread.
3. Toast the bread in the oven for 5 minutes.
4. In a small bowl, combine the mayonnaise and tomato sauce and mix well.
5. To assemble the breakfast potato kota: Drizzle some sauce into the bottom of the bread, add some chips, followed by some sliced Russians and some atchaar. Repeat the process until all ingredients have been used.
6. Place a soft fried egg on top and a final drizzle of sauce.
