The Mash-Up: Pretoria Eateries That Are Thinking Outside the Chip Box

Written by: Hennie Fisher

The Italian celebrity chef Massimo Bottura remarked that “Not everyone can be a truffle. Most of us are potatoes. And a potato is a very good thing to be”. How wonderful to be compared to a potato and not a truffle. 

Pretoria is home to an organisation known as PSA (Potato South Africa), which is working to advance potato production and consumption in our country. They also support research, and one of their awardees developed not only a potato-based breakfast toastie (one of those frozen convenience products that you pop into the toaster, laden with nutrient-rich potato and other deliciousnesses), a gluten-free lasagna made with potato pasta, as well as a potato-based vanilla ice cream that maintains a remarkably long out-of-freezer consistency before it starts to melt. The versatility of the potato is incredible - from mash to fries and chips, the potato has a long-standing role in feeding our planet. Here are some interesting dishes found in Pretoria eateries:

Wood & Fire

Even though it remains a side to a signature wood-fired fillet steak at Wood & Fire, what could be better than serving golden fried potato wedges with a handsome dollop of miso mayonnaise? Miso is that wonderful umami-rich, fermented soybean paste that takes mayonnaise not only from France to Japan, but certainly from zero to a hundred in terms of flavour.

Website: woodandfire.co.za

Bay Leaf

Potato Paratha or Aloo Paratha is a signature Indian starter and flatbread known for its spiced filling and flaky texture. At a mere R65.00, it is an entire meal in itself, made from a spiced mashed potato filling in a flatbread. The dough is typically made from whole wheat flour, which is filled with the potato mixture, rolled out, and pan-fried until golden and crispy.

Website: bayleaflaudium.co.za 

Prosopa

No self-respecting Greek restaurant would be able to keep its head high if it did not have Skordalia on the menu - that delightful, pungent, punchy, thick, potent Greek dip made from blending raw garlic with a starchy base - typically boiled potatoes or soaked stale bread - along with olive oil, lemon juice, or vinegar. Prosopa’s menu lists Skordalia alongside a lovely selection of other spreads such as Tzatziki, Taramasalata, Patiti, Hummus, Baba Ghanoush, Tapenade and Tomato Pesto – a few of these and a pita will make a lovely meal.

Website: prosopa.co.za 

Ciao Pizza

One of the few remaining pizzerias offering a potato pizza. Ciao Pizza’s version features riced potato, salami, cream, fior di latte mozzarella, and Danish feta. The potato pizza originated in Naples, where it served as a hearty, low-cost meal for poor families, who sometimes baked the toppings directly onto the dough at local bakeries. It has become a staple of Italian cuisine, particularly in Roman traditions, where white pizza (pizza bianca) is famous for being topped with thinly sliced potatoes, rosemary, and olive oil.

Website: ciaopizza.co.za

SMOKE

Although listed under the ‘sides’ category, along with wedges and chips, it is heartening to note that Smoke serves potato croquettes. Deep-fried, cork-shaped, breaded, and deeply flavoured mash shaped into cylindrical rolls that can include additions such as chopped ham, in which case they are delicious and substantial enough to count as a light meal. At Smoke, you could order them with any of their main courses, but they can also be enjoyed as a standalone dish served with garlic aioli and crispy spring onions.

Website: smokecapital.co.za 

If you are adventurous enough, you could enjoy a Sphatlo (or Kota), that delightful Gauteng version of the Bunny Chow, a street food staple consisting of a hollowed-out quarter loaf of bread filled with a variety of ingredients. Originating from townships in Gauteng, it typically contains fried ‘slap’ chips, polony, atchar, cheese, and egg. Other street food versions of the potato include those spiral-cut chips on a stick that everyone seems to love.

The potato is featured in diverse culinary applications across Pretoria, ranging from miso-topped wedges at Wood & Fire to traditional Greek skordalia at Prosopa and Indian-inspired Aloo Paratha at Bay Leaf. Other notable local applications include Ciao Pizza's potato-topped pizza, croquettes at SMOKE, and the ubiquitous Sphatlo (Kota) street food. You can find more details on Pretoria's dining scene through local food guides.