Unathi’s Roast Potato Skewers With Dipping Sauce

Unathi’s Roast Potato Skewers with Dipping Sauce


For the potato skewers:

  • 4 wooden skewers
  • 1/2 cup (125ml) Nola Original Mayonnaise
  • 1 tbsp (15ml) fresh rosemary, chopped
  • 1 tbsp (125ml) BBQ spice rub
  • 4 large potatoes, cut into 1cm thick slices
  • 2 red peppers, quartered
  • 1/2 cup (125ml) grated cheese

For the Nola dipping sauce:

  • 1/2 cup (125ml) Nola Original Mayonnaise
  • 2 tbsp (30ml) parsley, chopped
  • Zest and juice of 1 lemon

Cooking Instructions

  1. Preheat the oven to 200ºC.
  2. Soak the skewers in cold water for an hour.
  3. Mix the Nola Original Mayonnaise, rosemary and spice rub together.
  4. Toss the potato slices in Nola Original Mayonnaise to coat and thread the potatoes and peppers on the skewers, leaving a gap between the potatoes.
  5. Bake for 30 to 40 minutes or until soft and golden brown, sprinkling over the cheese for the last 5 minutes.

To make the Nola dipping sauce:

  1. Mix the Nola Original Mayonnaise, parsley, lemon juice and zest together.

Serving suggestion: serve the skewers with braaied lamb and the Nola dipping sauce.