Smashed Potatoes with Zucchini, Olives and Feta
Apr
Inspired by the legendary Jan Braai and his knack for flavour over the coals, we've taken a classic potato side and given it our spin. Think crispy, smashed spuds loaded with zucchini, salty olives, and a creamy feta finish. Get your fire going, grab your gear, and let's get this cracking side dish on the go!
Get the Potatoes Cooking:
Place your washed potatoes in a potjie or heavy-based pot with salted water. Put it over the coals (or on the stovetop) and boil until they are just tender – you should be able to pierce them easily with a fork, but they shouldn't be falling apart.
Drain the Water:
Once the potatoes are cooked, remove the pot from the heat and drain all the water thoroughly.
Add Initial Flavours:
Return the pot or pan to the braai over medium heat (on your fire trivet). Add the butter, olive oil (you can also use some of the oil from the sun-dried tomatoes for extra flavour), chopped onion, whole garlic cloves, chopped zucchini, rosemary sprigs, salt, and pepper to the potatoes.
Sauté and Coat:
Stir everything together until the butter has melted and the potatoes are well coated in the mixture. Let it cook for a few minutes, allowing the onions and zucchini to soften slightly and become fragrant. Use your donkey long tong to adjust the coals to maintain a consistent heat.
Smash the Potatoes:
Now, using a potato masher, the back of a wooden spoon, or the bottom of a wine bottle, gently press down on each potato until it cracks open. You want to smash them slightly so they absorb the flavours, but not completely mash them.
Fry Until Golden:
Allow the smashed potatoes to cook for another 10-15 minutes, stirring occasionally with your wooden spoon. The aim is to get them nicely golden brown and slightly crispy around the edges, and for the onions and capsicum to become tender.
Stir in Olives and Tomatoes:
Carefully stir in the black olives and the drained sun-dried tomatoes. Let the mixture heat through for another couple of minutes.
Serve:
Remove the pot or pan from the fire trivet using your extreme heat gloves. Sprinkle the optional chopped fresh parsley over the top. Just before serving, scatter the crumbled feta cheese generously over the dish. Serve hot as a delicious side to your braai meat.
Equipment (OZ Braai Essentials):
- Chef Knife: For chopping the vegetables.
- Fire Trivet: For stable placement of your potjie and pan over the coals.
- Donkey Long Tong: Essential for safely managing and adjusting hot coals.
- Extreme Heat Gloves: To protect your hands when handling the potjie and adjusting the fire trivet.
- Potjie or heavy-based pot (or even a Dutch oven or heavy-based pan)
- Potato masher, back of a wooden spoon, or bottom of a wine bottle (for smashing)
Braai Tips for Success:
- Heat Control is Key: Manage your coals with your donkey long tong to maintain a consistent medium heat, especially when frying the potatoes. You don't want them to burn.
- Pot Choice: While a traditional three-legged potjie is fantastic for braaiing, don't feel limited! You can use a regular Dutch oven or even a heavy-based pan directly on the braai grill for this recipe. Just ensure it's stable and can handle the heat.
- Don't Rush the Sizzle: Letting the potatoes fry in the butter and oil is crucial for developing that lovely crispy exterior and flavour.
- Taste and Adjust: Braaiing can vary depending on your setup and coals. Taste the potatoes towards the end and adjust the salt and pepper as needed.
- Keep an Eye On Things: Braai cooking often requires a bit more attention than oven cooking. Keep an eye on your pot or pan and stir occasionally to ensure even cooking and prevent sticking.
- Always use your Extreme Heat Gloves when handling hot equipment.
Ingredients
Directions
Get the Potatoes Cooking:
Place your washed potatoes in a potjie or heavy-based pot with salted water. Put it over the coals (or on the stovetop) and boil until they are just tender – you should be able to pierce them easily with a fork, but they shouldn't be falling apart.
Drain the Water:
Once the potatoes are cooked, remove the pot from the heat and drain all the water thoroughly.
Add Initial Flavours:
Return the pot or pan to the braai over medium heat (on your fire trivet). Add the butter, olive oil (you can also use some of the oil from the sun-dried tomatoes for extra flavour), chopped onion, whole garlic cloves, chopped zucchini, rosemary sprigs, salt, and pepper to the potatoes.
Sauté and Coat:
Stir everything together until the butter has melted and the potatoes are well coated in the mixture. Let it cook for a few minutes, allowing the onions and zucchini to soften slightly and become fragrant. Use your donkey long tong to adjust the coals to maintain a consistent heat.
Smash the Potatoes:
Now, using a potato masher, the back of a wooden spoon, or the bottom of a wine bottle, gently press down on each potato until it cracks open. You want to smash them slightly so they absorb the flavours, but not completely mash them.
Fry Until Golden:
Allow the smashed potatoes to cook for another 10-15 minutes, stirring occasionally with your wooden spoon. The aim is to get them nicely golden brown and slightly crispy around the edges, and for the onions and capsicum to become tender.
Stir in Olives and Tomatoes:
Carefully stir in the black olives and the drained sun-dried tomatoes. Let the mixture heat through for another couple of minutes.
Serve:
Remove the pot or pan from the fire trivet using your extreme heat gloves. Sprinkle the optional chopped fresh parsley over the top. Just before serving, scatter the crumbled feta cheese generously over the dish. Serve hot as a delicious side to your braai meat.
