Ingredients

10 medium potatoes

150 ml cooking oil

100 g butter

2 Oz brown onion soup (1 packet)

3.5 Oz grated or powdered biltong

Method

Preheat the oven to 180ºC.

Peel the potatoes and parboil for 20 minutes, or until half cooked.

While the potatoes are boiling, melt the butter and mix with oil and brown onion soup powder. Mix in half the grated biltong, and set the other half aside.

Grease a 15 × 30 cm glass or Pyrex baking dish. Place the parboiled potatoes inside.

Score the whole parboiled potato with a sharp blade to ⅔ deep, 1 cm apart. Baste generously with the biltong and oil mixture, and place in the oven for 1 hour, or until the outsides are golden brown and crispy. Take out halfway through and re-baste, if desired.

Serve with the remaining grated biltong sprinkled over.