Serves 6 – 8
These potatoes bake up extra crisp and do not wrinkle as quickly on standing. A super way to use a traditional South African ingredient.
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Potato Spice

You will need

8 – 12 medium small potatoes, peeled
2 t (10 ml) turmeric
1 T (15 ml) Ina Paarman’s Potato Spice
¼ cup (60ml) yellow polenta or coarsely ground mealie meal
8 T (120 g) olive oil or duck fat

Ina’s Tip

If your oven is occupied, at a much lower temperature such as 160°C, cook the potatoes in an frying pan over medium heat or on top of the stove. Keep covered with a lid at a slight angle.

A 180°C oven works very well for the potatoes, in which case do not bother with the frying pan.


Put the potatoes in a saucepan of cold water with the turmeric and bring to the boil. Cook only for 5 minutes.

Drain well, return to the saucepan and shake the potatoes to roughen up the surfaces.

Mix Potato Spice and polenta together, sprinkle over potatoes and shake vigorously with the lid on to coat potatoes with seasoned polenta.

Adjust the oven rack to the middle position. Preheat the oven to 190°C. Put the olive oil or duck fat into an ovenproof dish and place the dish in the oven.

When the fat is really hot add the potatoes, tossing and rolling them in the hot fat so that they are completely coated.

Roast for 1 – 1 ½ hours, turning and basting the potatoes once, until golden and crusty.

Transfer to a warm serving dish.