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Potato Skewers

Sesame, paprika and seaweed Jersey Royal skewers

Potato Skewers


500 g Jersey Royal potatoes, scrubbed

1 tbsp vegetable oil

1 tbsp sesame seeds

1/2 tsp sweet smoked paprika

2 tsp nori sprinkle or 1 nori sheet, finely chopped

salt and pepper

For the salsa dip;
200 g ripe cherry tomatoes, roughly chopped

1 green chilli, deseeded and diced

Handful coriander leaves, roughly chopped

Squeeze of lime juice

*You will also need 4-6 skewers



Preheat the oven to 200C/fan 180C/gas mark 6. Push the Jersey Royal onto the skewer. Holding the potato, use a sharp knife to cut through to the skewer, keep the knife inserted and carefully rotate the potato to create a spiral. Repeat with all the potatoes.


Brush the oil over the potatoes ensuring it goes into the cuts. Combine the sesame seeds with the smoked paprika, the nori and some salt and pepper and sprinkle over the potatoes. Place on a baking tray and roast for 25-30 minutes until golden and crispy. To make the dip, roughly crush the chopped tomatoes then combine all the ingredients and set aside until required.


Serve the potatoes hot with the dip alongside.


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JVS: Jewish - Vegan - Sustainable
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