Spicy potato bake the perfect accompaniment to a braai.

Ingredients

• 800 g potatoes
• 5 ml (1 t) medium curry powder
• 45 ml (3 T) flat leaf parsley, chopped
• 2 spring onions, chopped
• salt and freshly ground black pepper
• 1 x 400 g can Rhodes Quality Chakalaka Mild & Spicy
• 250 ml (1 C) cream

Method

1. Peel the potatoes and cut into even sized slices. Rinse.
2. Place the potatoes slices into a bowl and add the curry powder, parsley, spring onions, salt and pepper and toss well to mix.
3. Pour the Rhodes Quality Chakalaka Mild & Spicy into the bottom of a casserole dish.
4. Arrange the potato slices on top of the Rhodes Quality Chakalaka.
5. Pour the cream over the potatoes.
6. Bake the potato bake in an oven preheated to 180°C for 45 minutes or until the cream has thickened and the potatoes are tender.
7. Serve hot.