Ingredients
900g peeled baby potatoes, blanched
15ml mild roasted masala
175ml Nola Ultra Creamy
30ml fruit chutney
Salt, to taste
Handful coriander leaves, to serve
Cooking Instructions
Combine the Nola Ultra Creamy with the chutney and add the Masala spice mix. Stir thoroughly.
Add the baby potatoes and coat well in the sauce.
Place the coated potatoes in a single layer on a greased baking tray and bake in the oven at 180°C for 30 minutes, or until cooked through and golden brown.
Allow to cool for 10 minutes or so before skewering onto small bamboo skewers.
Sprinkle with coriander leaves and serve warm.