1 sachet Denny Creamy Mushroom Pour Over Sauce

± 1kg / 24 baby potatoes

Herb & Garlic Butter:

½ cup / 115g butter, softened

2 cloves garlic, finely grated

2 Tbsp parsley, finely chopped

2 tsp rosemary, finely chopped

Salt and pepper, to taste

Green salad, for serving


For the butter:

- Combine all ingredients in a medium sized bowl. Whisk until evenly combined. Set aside at room temp to keep soft.

- Wash and lightly scrub the baby potatoes leaving the skins on.

- Bring a large pot of salted water to the boil Par boil the potatoes for 8-10 minutes and drain. Allow to cool.

- Thread the potatoes onto 4 large metal kebab sticks.

(if using wooden kebab sticks soak them beforehand so they do not burn)

- Brush the potatoes generously with the herb & garlic butter.

- Place kebabs on a medium braai and cook until golden brown and charred in some spots. Brush more herb & garlic butter onto the potatoes basting them as they cook.

- Remove potatoes from the braai and place on a serving platter.

- Gently heat the Denny Creamy Mushroom Pour Over Sauce. Generously pour the sauce over the hot potatoes and serve alongside a crunchy green salad and extra garlic & herb butter.

Serves 4

Prep time: 15 minutes

Cook time: 20 minutes

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