The South African staple is getting the glory its due on National Baked Potato Day on 19 August.
This versatile vegetable, besides being delicious in bakes, pies, stews and soups or simply in some foil with onion on the braai, is also full of nutrients. No wonder we love it so much.
Put that banana aside because potatoes contain more potassium, which is an electrolyte used for muscle functioning. A better excuse to indulge in that potato bake after a good run! Plus their complex carbohydrate profile replenishes the body with energy.
Don’t let the rumours fool you.
Potatoes are fat and cholesterol free and contain 110 calories per serving. What’s more, they’ll set your skin glowing with antioxidant rich Vitamin C, which aids collagen production and iron absorption. And they look really good drenched in a cheese sauce.
- Mushroom Stuffed Potato Recipe
- Mushroom broccolini potato tray bake Recipe
So whether you like ‘em plain, baked, roasted, or braaied, enjoy this humble vegetable on 19 August.
Mushroom broccolini potato tray bake Recipe
Ingredients: (serves 6)
- 700g-1kg baby potatoes
- 125 g butter, melted
- 30 ml olive oil
- 1-2 cloves garlic, finely chopped/grated
- rind of a small lemon, finely grated
- a generous handful fresh parsley, finely chopped (save half for garnish)
- salt & pepper
- at least 250 g portabellini mushrooms
- 200-300 g broccolini spears
- olive oil, for drizzling
- Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender. Drain and set aside.
- Make the garlic butter drizzle: mix the butter, oil, garlic, lemon rind, parsley in a medium jug/bowl, and season with salt & pepper. Set aside.
- Arrange the potatoes in a large oven tray, then use the back of a spoon to gently crack them. Add the mushrooms & broccolini, then drizzle with the butter mixture and season with salt & pepper. Bake in a preheated oven at 220 C for 15 minutes or until the potatoes are golden brown. Scatter with parsley and serve at once.