Looking for inspiration for the Nola Summer competition, where you could win R10 000 or monthly R2000 Yuppie Chef vouchers? Then look no further! In this tasty take on canapes, Chef Unathi has created a moreish snack that uses Nola Original Mayonnaise in two ways – first for a marinade, helping herbs and spices to adhere to the roast potatoes, and then in a fresh and zesty dipping sauce.

Unathi’s Roast Potato Skewers with Dipping Sauce
(Serves 4)

For the potato skewers:
4 wooden skewers
½ 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
½ cup (125ml) grated cheese

For the Nola dipping sauce:
½ cup (125ml) Nola Original Mayonnaise
2 tbsp (30ml) parsley, chopped
Zest and juice of 1 lemon

  • Preheat the oven to 200ºC and soak the skewers in cold water for an hour.
  • Mix the Nola Original Mayonnaise, rosemary and spice rub together. 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. 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, mix the Nola Original Mayonnaise, parsley, lemon juice and zest together.

Chef’s Tip: Serve the skewers with braaied lamb and the Nola dipping sauce.

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