Herman says: I love potatoes. I always make a lot, too. Why? friends always ask. As a child, my mother always made more than enough food. But for some reason, she always skimped when it came to potatoes. There was also a rule in our house that when guests came to eat, children got served last. You had to wait for everyone to have food. Thank God my prayers helped keep enough potatoes in the bowl every Sunday until my turn came. So, the Sunday of the great potato crisis began like any ordinary Sunday lunch. We sat at the table, my father prayed and everyone started serving themselves. I kept an eye on the potato bowl; it looked as if the potatoes would last until my turn came. But that Sunday, there was a new guest at the table, a big young man who helped himself generously, just before my turn. He took a lot, and he took the last of the potatoes. My lip trembled and I was afraid because the day of no potatoes had come! Before I could stop myself, I uttered the words you were never allowed to say at my mother’s table: “Corné, that’s enough, we still need to eat!” Let’s just say that that Sunday afternoon, it wasn’t only my cheeks that were red with shame, but my bottom too! So, when you put your feet under my table, there will always be enough potatoes, more than enough, because no one will ever tell you to stop serving yourself.
Serves: 6
INGREDIENTS
- 1kg of baby potatoes
- 4 sprigs of rosemary, finely chopped
- freshly ground salt
- 60ml olive oil
For the mayonnaise
- 2 egg yolks
- 2 cloves of garlic, finely chopped
- 15ml Dijon mustard
- 250ml canola oil
- juice and grated zest of 2 lemons
- a handful of soft herbs (parsley, sage, basil)
- 50ml of cold water
- salt and freshly ground black pepper
METHOD
- Heat oven to 200°C.
- Rinse the potatoes. Place the wet potatoes in a casserole dish or oven tray – make sure you choose a bowl that is large enough so that the potatoes are well spaced- the more space, the crisper they will be. Sprinkle rosemary, salt and olive oil over the potatoes.
- Place in a hot oven and roast for 25–30 minutes, shaking the pan around occasionally to ensure even roasting.
- While the potatoes areroasting, place egg yolks, garlic, mustard and oil in a 500ml glass measuring jug. Place the hand blender on the bottom of the cup and turn it on at a slow speed. Blend until the mixture is thick and creamy. Add the lemon juice and zest, herbs and water. Process until a smooth mixture forms. Season with salt and pepper.
- Serve the warm potatoes with the herbal mayonnaise.
“People close to your heart will take the time to enjoy a meal prepared with love.” Amanda Huckstedt
