Out-of-the-jacket potato ideas

Potato lemon cake with potato frosting accompanied by a potato and honey posset. PHOTO: RAQUEL MEYER, CHS

Forget about everyday potato side-dishes like salad, chips or mash – why not treat yourself to a potato waffle or even a potato dessert?
These are a few of the out-of-the-jacket ideas produced for the inaugural Spud Master Challenge presented in partnership between Potatoes SA and the Capital Hotel School.
Potatoes SA Manager for Product Promotion, Immaculate Zinde, says they introduced the event because they want people to stop seeing just a potato, and instead see the potential.
She says students entered more than 60 potato dishes and some of those entered were “beyond all expectations”.
“I think one never really truly thinks that you can make bread out of a potato, or even make a dessert out of potato, but these student chefs have shown us there is so much more to potatoes than meets the eye.
“We had Crème Brûlée potatoes, we had potato waffles. I was in the judging panel as well and I tasted one of the most amazing butternut and potato soups. But the bread, I think, was the cherry on top. That potato bread was out of this world.”
Zinde says people also don’t realise the full value of potatoes as a source of natural, unprocessed starch. For further information on the nutritional qualities of potatoes, cooking tips or recipes, visit www.potatonation.co.za. – Sabrina Dean


Potato lemon cake with potato frosting accompanied by a potato and honey posset

Lemon potato cake
2 ½ cups of flour
2 cups of icing sugar
3 tbsp oil
1 tsp baking soda
2 tsp vanilla essence
1 cup milk
3 eggs
1 cup butter
¼ tsp salt
½ tsp lemon zest
1 tsp lemon juice
1 pureed potato
Boil the potato in hot water.
Preheat the oven to 180C°.
Grease the baking pan.
Puree the boiled potato and add icing sugar to the puree.
Mix the dry ingredients.
Then in a separate bowl mix the oil, vanilla and milk.
Combine the dry ingredients with the milk mixture.
Then add the butter and mix well, then add the eggs one at a time.
Mix in the lemon zest and lemon juice.
Fold in the pureed potato.
Pour into the prepared pan and bake for 45 minutes.
Potato frosting
1 container cream cheese
2 cups of icing sugar
½ tsp vanilla
¼ tsp cinnamon
cup chocolate chips
½ pureed potato
1 cup butter
Boil the potato and puree it.
Mix together the cream cheese, butter and vanilla.
Then add the cinnamon and icing sugar.
Fold in the pureed potatoes.
Honey and potato posset
4 cups fresh cream
½ cup honey
cup lemon juice
1 medium pureed potato
1 tsp food colouring
1 tsp gelatine
Bring the cream and honey to a boil and make sure the honey is dissolved.
Add the lemon juice and food colouring and mix well.
Add the pureed potato.
Then add gelatine and set it in ramekins in the freezer for 30 min.
Acknowledgements: Recipe by Danelle Naude, winner of the First Ever Spud Master Challenge held at the Capital Hotel School (CHS) in Pretoria in partnership with Potatoes South Africa.