St Vincent de Paul’s Rustic Potatoes

by Grazia Barletta · September 27, 2025

Every month in her Cape Town kitchen, Grazia Barletta prepares a recipe inspired by the saints, and shares it with our readers in text and photos taken exclusively for The Southern Cross by the chef herself.

Few saints have inspired as much volunteer work as St Vincent de Paul, after whom Bl Frédéric Ozanam named the charitable movement he founded in 1833.

We all know of the great work done by the Society of St Vincent de Paul throughout South Africa and the world in the name of the much-loved saint.

St Vincent de Paul was born on April 24, 1581, in the village of Pouy, France, into a poor peasant family. He received his early education from the Franciscans and later taught the children of a wealthy family, using the money he earned to continue his studies in theology at the University of Toulouse.

He was ordained in 1600. Five years later, while travelling on a ship, he was captured by pirates and sold into slavery in Tunis. After two years, he escaped and returned to France.

Vincent went on to become the chaplain to the Count of Goigny and later a parish priest in Clichy, Paris. He dedicated his life to serving the poor, founding hospitals and ministries for them, and also focused on the welfare of prisoners. His work led him to establish the Congregation of Priests of the Mission (or Vincentians) and the Ladies of Charity.

Amid a shortage of well-trained priests in France, Vincent helped reform the clergy by organising retreats and creating a system that led to modern seminaries.

Today, nearly 4000 Vincentians serve in 86 countries, and more than 18000 Daughters of Charity, a congregation he co-founded with St Louise de Marillac, serve the poor in 94 countries.

The most famous Daughter of Charity was St Catherine Labouré, whose visions of Our Lady initiated the Miraculous Medal devotion.

Vincent died in Paris on September 27, 1660, at the age of 80. He was canonised in 1737 by Pope Clement XIII. His heart is preserved in the Miraculous Medal chapel in Paris, and his bones in a wax effigy of his body which is displayed at the Lazarist church, around the corner from the chapel.

To celebrate St Vincent, the patron saint of the poor, I am sharing with you a potato dish with a few basic ingredients that you roast in the oven. This dish can be served as an accompaniment with a protein or on its own with a salad. The rustic potatoes dish was my favourite when I was growing up. It’s easy to prepare, and even better the next day as leftovers. Serve at room temperature or you can reheat.

Preparation: 80 min (incl. baking)Servings: 4

Ingredients

4 large peeled and cubed potatoes
1 roughly chopped onion
3 roughly chopped celery leaves
3 ripe medium tomatoes, chopped
15ml dried oregano • 25ml olive oil
20ml water • salt and pepper to taste

Preparation:

Preheat oven to 180°C.
Cube the peeled potatoes, and roughly chop the onions, tomatoes and celery leaves.
Place the chopped ingredients in an oven roasting tray and add oregano, olive oil, water, salt and pepper. Cover with foil.
After 30 minutes, remove the foil and carry on baking the potatoes till they are cooked and golden.
You may place the potatoes under the grill to add more crispness.
Enjoy with a prayer to St Vincent de Paul and for all volunteers.

Grazia Barletta is an author, book designer, and food photographer/stylist. She can be contacted at
Follow her blog at www.momentswithgrazia.com and connect with Grazia on Facebook/Instagram: momentswithgrazia

Published in the March 2025 issue of The Southern Cross