eCook Meal
Garlic-rosemary Potatoes & Ostrich
with cucumber salad
If you’ve never tasted smashed potatoes, Chef, prepare your palate for the onslaught of extreme yumminess it will soon experience. By roasting it until golden with a rosemary-infused garlic oil, these sensational smashed spuds almost outshine the seared ostrich. Sided with a Greek cucumber & toasted sunflower seed salad for freshness.
Serving guide
Choose your portion size.
PARBOILED POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 10-15 minutes. Drain, season, and set aside.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SMASHED POTATOES
In a bowl, combine the garlic, the rosemary, and 2 tbsp [4 tbsp]|#7DA0D7 of oil. Spread the potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over the garlic-rosemary oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SIZZLIN’ STEAKS
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the Greek seasoning. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a bowl, combine the Cucumber, salad leaves, sunflower seeds, and Greek dressing. Toss to combine and season.
TIME TO EAT!
Plate up the smashed potatoes, alongside the steak slices, and the fresh salad. Well done, Chef!
PARBOILED POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 10-15 minutes. Drain, season, and set aside.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SMASHED POTATOES
In a bowl, combine the garlic, the rosemary, and 2 tbsp [4 tbsp]|#7DA0D7 of oil. Spread the potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over the garlic-rosemary oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SIZZLIN’ STEAKS
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the Greek seasoning. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a bowl, combine the Cucumber, salad leaves, sunflower seeds, and Greek dressing. Toss to combine and season.
TIME TO EAT!
Plate up the smashed potatoes, alongside the steak slices, and the fresh salad. Well done, Chef!
PARBOILED POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SMASHED POTATOES
In a bowl, combine the garlic, the rosemary, and 6 tbsp [8 tbsp]|#7DA0D7 of oil. Spread the potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over the garlic-rosemary oil and season. Roast in the hot oven until crispy, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SIZZLIN’ STEAKS
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the Greek seasoning. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a bowl, combine the Cucumber, salad leaves, sunflower seeds, and Greek dressing. Toss to combine and season.
TIME TO EAT!
Plate up the smashed potatoes, alongside the steak slices, and the fresh salad. Well done, Chef!
PARBOILED POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SMASHED POTATOES
In a bowl, combine the garlic, the rosemary, and 6 tbsp [8 tbsp]|#7DA0D7 of oil. Spread the potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over the garlic-rosemary oil and season. Roast in the hot oven until crispy, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SIZZLIN’ STEAKS
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the Greek seasoning. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FRESH SALAD
In a bowl, combine the Cucumber, salad leaves, sunflower seeds, and Greek dressing. Toss to combine and season.
TIME TO EAT!
Plate up the smashed potatoes, alongside the steak slices, and the fresh salad. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R245.88
for 4 servings · R61.47 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Greek Dressing needs 160 mlReduced Oil Greek Dressing 300 ml 300 ml at R52.99 · 53% of packR28.26
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R191.24 · 1% of packR2.12
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Free-range Ostrich Steaks needs 640 gOstrich Steaks Avg 1 kg 1 kg at R196.99 · 64% of packR126.07
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- Greek Seasoning
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Garlic-rosemary Potatoes & Ostrich?
The preparation time for Garlic-rosemary Potatoes & Ostrich with cucumber salad is between 30 and 45 minutes.
What is the total time required to make Garlic-rosemary Potatoes & Ostrich with cucumber salad?
The total time required to make Garlic-rosemary Potatoes & Ostrich with cucumber salad is between 40 and 55 minutes.
How many servings does Garlic-rosemary Potatoes & Ostrich provide?
4 servings
What are the main ingredients in Garlic-rosemary Potatoes & Ostrich?
Baby Potatoes, Cucumber, Free-range Ostrich Steak/s, Free-range Ostrich Steaks, Fresh Rosemary, Garlic Clove, Garlic Cloves, Greek Dressing, Greek Seasoning, Salad Leaves, Sunflower Seeds
What is the nutritional information of Garlic-rosemary Potatoes & Ostrich?
Calories: 568, Carbs: 53 grams, Fat: grams, Protein: 48.2 grams, Sugar: 9.5 grams, Salt: 4320 grams
How do I prepare Garlic-rosemary Potatoes & Ostrich?
TIME TO EAT!: Plate up the smashed potatoes, alongside the steak slices, and the fresh salad. Well done, Chef! FRESH SALAD: In a bowl, combine the cucumber, salad leaves, sunflower seeds, and Greek dressing. Toss to combine and season. SIZZLIN’ STEAKS: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the Greek seasoning. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. SMASHED POTATOES: In a bowl, combine the garlic, the rosemary, and 2 tbsp [4 tbsp]|#7DA0D7 of oil. Spread the potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over the garlic-rosemary oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). TOAST: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. PARBOILED POTATOES: Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 10-15 minutes. Drain, season, and set aside.
What should be prepared from my kitchen to make Garlic-rosemary Potatoes & Ostrich?
Baby Potatoes, Cucumber, Free-range Ostrich Steak/s, Free-range Ostrich Steaks, Fresh Rosemary, Garlic Clove, Garlic Cloves, Greek Dressing, Greek Seasoning, Salad Leaves, Sunflower Seeds
How many calories does Garlic-rosemary Potatoes & Ostrich have?
568 calories
How much fat content does Garlic-rosemary Potatoes & Ostrich have?
grams