National Potato Day: Weeknight dinner dishes to serve with baked potatoes
August 19 is National Potato Day!
On this day we celebrate the humble vegetable that not only tastes delicious but is also incredibly versatile.
Potatoes remain South Africa’s most popular carb and can be transformed into a variety of dishes.
They can be boiled and mashed, baked, or deep-fried. Potatoes were first cultivated in regions of South America sometime between 5000 and 8000 BC.
From that point forward they spread all over the world to become one of the primary staple crops of many cultures and are now a favourite part of global cuisine, with several different forms of preparation to be found in virtually every recipe book.
In celebration of this day, we take a look below at some of the dishes that you can serve with baked potatoes.
Baked potatoes are a classic favourite, known for their crispy skin and fluffy interior. But sometimes figuring out what to pair with them can be a bit of a challenge.
These ideas are sure to add some excitement to your meal and make your baked potatoes shine.
Steak
We are starting off with steak because, well, it is the top choice when you need some hearty fare to go with your baked potatoes. After all, it’s one of the most quintessential combinations.
You can’t go into any steakhouse worth its salt and not have the option to add a baked potato to your meal. The great thing about steak is that it’s such a versatile choice.
You can choose a porterhouse, ribeye, T-bone, or any cut of steak that your butcher might recommend. And really, we strongly advise going to the butcher for the best steaks.
You’ll get beautiful cuts you won’t get in the supermarket, and some of the less popular cuts cook just as beautifully and cost significantly less.
Chicken wings
Crispy, juicy chicken wings make for a delightful pairing with baked potatoes. Whether you prefer them spicy, tangy, or sweet, their robust flavours add a new dimension to the humble potato.
Plus, the combination of a crunchy wing and soft, fluffy potato is texturally satisfying.
Grilled BBQ chicken
Though buttery and usually loaded with salty goodness, baked potatoes are pretty mild in flavour. With that in mind, they make the perfect partner for something with extra flavour.
Grilled BBQ chicken is bursting with amazing flavours, from tangy BBQ sauce to smoky char. The crispy skin is always my favourite, and I love how it tastes against the fluffy potato.
To be sure your chicken is perfect, baste it with BBQ sauce a few times while it cooks. That way, it will turn sticky and sumptuous.
Grilled portabellini mushrooms
Whether you’re strictly meatless or you like having meatless meals a few days a week, what to serve with baked potatoes that are meatless is very easy – portabellini mushrooms!
They are earthy yet meaty, making for a totally satisfying main dish. Grill them and it’s like heaven, though if you haven’t the time for grilling, you can always bake them.
Portabellini mushrooms taste heavenly on their own and will make for a great meatless main dish to serve with baked potatoes.
For inspiration, here’s a recipe courtesy of the South African Mushroom Farmers' Association.
Mushroom, broccolini and cracked baby potato tray bake with garlic butter
Serves: 6
Ingredients
700g – 1kg baby potatoes
Salt and pepper
125g butter, melted
30ml olive oil
1-2 cloves garlic, finely chopped or grated
Rind of a small lemon, finely grated
A generous handful of fresh parsley, finely chopped (save half for garnish)
At least 250g portabellini mushrooms
200-300g broccoli spears
Olive oil, for drizzling
Method
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, and parsley in a medium jug or bowl, and season with salt and 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 and broccolini, then drizzle with the butter mixture and season with salt and 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.