5 Exciting Potato Recipes Inspired by Christmas

Being South African, we like to celebrate the festive season with some amazing company, good wine and delicious food. The menu usually revolves around roasted beef and chicken, but the humble potato hardly gets any mention.

You might think this is because you can’t do anything interesting with a potato, except roast them, fry them and stick them in a stew.

Potatoes SA wants to shine the spotlights on this vegetable this festive season, so it shared 5 potato recipes inspired by Christmas.

Christmas Potato Cupcakes

Makes 12 cupcakes or 3 small cakes

45 minutes


240g cake flour

200g brown sugar

Pinch of salt

10ml baking powder

5ml ground cinnamon

4 large eggs, lightly beaten

310ml sunflower oil

750ml cooked and mashed potatoes

15ml vanilla essence

240g tin crushed pineapple, drained

250ml raisins


1 Preheat the oven to 180°C. Lightly grease a 12 hole muffin cups and set aside.

2 In a large mixing bowl, combine the flour, sugar, salt, baking powder and cinnamon.

3 Add the eggs, oil, potatoes and vanilla essence. Beat until combined. Stir in the pineapple and raisins.

4 Fill the cups ¾ full and bake until a toothpick inserted in the centre comes out clean. Cool for 5 minutes before removing and setting them on a cooling rack to cool completely before decorating.

potato recipe

Steak served with creamy mash and chakalaka sauce

Serves 4

1 hour 10 minute


10ml (2 tsp) sunflower oil

1 large onion

3 garlic cloves

30ml (2 tbsp) tomato paste

1 x 420g mild chakalaka

1 x 420g baked beans, drained

Creamy mash

1kg potatoes, peeled

150ml milk or mageu

15ml butter

1 large egg

Salt and pepper, to taste


45ml (3 tbsp) sunflower oil

1.2kg beef topside

Salt and pepper, to taste

30ml (2 tbsp) butter

1 To make the chakalaka, heat the oil in a frying pan and sauté the onion and garlic. Add the tomato paste and chakalaka and beans and cook until the beans are soft. Using a fork squash the beans down a little. Continue to cook for 10 minutes and set aside.

2 For the creamy mash, bring a large pot of water to the boil and add the potatoes, boil until tender, about 20 minutes. Drain well then return to the pot and over low heat dry completely for 2 minutes. Preheat the oven to 160°C.

3 Heat the milk and butter in a small pot then pour over the potatoes. Remove from the heat and mash the potatoes together with the egg and butter using a wooden spoon to beat until smooth and creamy. Season well.

4 Heat the oil in a frying pan and over medium heat sear the steaks on all sides.

5 Place the steaks in an oven dish and top with the butter roast until the desired doneness for about 1 hour or to your liking. Cover with foil and stand for a few minutes before serving with the mash and chakalaka.

If you like this recipe, you might also like Eric Bullpit’s Steak Tartare:

potato recipe christmas

One pot Christmas chicken served with roast potatoes

Serves 4

1 hour 20 minutes


2kg whole chicken

125ml (½ cup) sunflower oil

Salt and pepper, to taste

Juice of 2 lemons

2 large onions, peeled and halved

2 bay leaves

15ml (1 tbsp) dry oregano

150ml chicken stock

4 large potatoes, peeled and quartered

4 large garlic cloves, crushed


1 Preheat the oven to 180°C.

2 Pat the chicken dry with paper towels and rub with 60ml (¼ cup) of the oil. Season well and place on a large roasting tray.

3 Drizzle with half of the lemon and stick the onion and 1 bay leaf in the cavity of the chicken. Sprinkle with the oregano and pour 60ml of the stock into the pan. Cover with foil and roast for 50 minutes.

4 Remove the tray from the oven and arrange the potatoes, garlic and 1 bay leaf around the chicken, drizzle with the remaining oil, lemon juice and season with extra oregano. Cover with foil and continue to roast for a further 40 minutes.

5 Check the chicken and turn the potatoes over occasionally adding more stock if the tray gets too dry. Increase the oven to 220° and roast for a further 10 minutes until the chicken skin crisps up. Let the chicken rest, covered for 10 minutes before carving and serving with the potatoes.

potato christmas recipe

Christmas gammon with a sticky orange glaze and served with potato, sage and cheddar galette

Serves 4

2 hours 10 minutes


3kg gammon deboned

350ml ginger ale

330ml beer

4 bay leaves

1 large onion, peeled and quartered

2 carrots, chopped

1 celery stick

Salt and pepper, to taste

juice and zest of 1 orange

45ml (3 tbsp) brown sugar

60ml (¼ cup) honey

Juice of 1 lemon

Potato, sage and cheddar galette

30ml (2 tbsp) sunflower oil

2 onions, thinly sliced

2kg potatoes, peeled and thinly sliced

60g butter, melted

200g cheddar, grated

60ml (¼ cup) fresh sage leaves, chopped


1 Place all of the gammon ingredients into a pot and add enough water to cover the gammon and bring to the boil. Turn the heat to down and simmer covered until the gammon is cooked for about 1 hour 10 minutes. Leave the gammon in the liquid to cool completely. Preheat the oven to 180°C.

2 Heat all of the glaze ingredients until the sugar has dissolved.

3 Put the gammon on a baking dish and peel away the rind from the gammon and discard it. Using a sharp knife score the top of the gammon in a diamond pattern. Stud the gammon with whole cloves and pour over the glaze.

4 Bake until the gammon has a rich, sticky crust about 15 minutes. Leave to cool completely before slicing.

5 For the potato galette, line a 22cm springform cake tin.

6 Heat the oil in a frying pan and sauté the onions until soft but not brown, for a few minutes.

7 Arrange a layer of potato around the sides of the pan with the edges overlapping.

Arrange 2 layers of potato over the base, brushing the second layer with butter. Top with a little onion, cheese and sage. Season. Repeat the layers twice more, finishing with a layer of potato. Brush with butter then loosely cover with foil. Place the galette on a baking tray and bake until tender when pierced with a skewer. Remove the foil and continue to bake until brown for 1 hour. Rest before serving with the gammon and vegetables.

If you like this recipe, you might also like our Ginger Glazed Gammon:

potato christmas recipe

Christmas Roast turkey with Crispy hedgehog spuds and oil

Serves 4


Cooked turkey, pat dried

Salt to taste


Crispy hedgehog spuds with oil and herbs

2kg small potatoes

45ml (3 tbsp) mixed fresh herbs, finely chopped

125ml (½ cup) sunflower oil


1 Preheat the oven to 180°C.

2 For the turkey, put the turkey in a baking dish and season well. Drizzle with oil and roast until the turkey is cooked.

3 For the potatoes, make 3 – 4 deep slashes length and widthways in each potato, to form a criss-cross pattern, sprinkle with salt and sprinkle with the herbs. Put in a roasting tray and drizzle with the oil. Roast until crisp and golden, for about 30 – 50 minutes.

potato christmas recipe


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