Ingredients for 6–8 spirals:
- 6–8 medium potatoes
- 3 tbsp dried oregano
- 3 tbsp dried thyme
- 1 teaspoon Cayenne pepper
- 1 teaspoon sea-salt
- 1 tbsp chives, finely chopped, for serving
- Wooden skewers, as many as needed
For the cashew sauce:
- 75g Cashews, soaked in water and drained
- 2 tbsp fresh dill
- 2 tbsp fresh chives
- 1 clove of garlic, coarsely chopped
- 60 ml lemon juice
- sea-salt and pepper, to taste
- 2–3 tablespoons water, more if needed
Preparation:
Preheat the oven to 190°C.
Skewer the potatoes individually onto the wooden skewers and then carefully cut them with a sharp knife, turning the knife and holding it at an angle to create spirals.
Mix dried herbs, cayenne pepper and sea salt in a large shallow bowl or bowl until well combined. Then place each skewered potato in the bowl and drizzle the spice mixture over the potatoes until evenly sprinkled. Place on a baking tray lined with baking paper and bake for 35–40 minutes. Turn halfway through until golden brown and cooked through.
Put all the ingredients for the cashew sauce in a blender and blend until smooth. Add more water if necessary. To serve, remove the potatoes from the skewers and serve with the dip. Serve hot!
Bon appetit!
Photos: Sabine Menzel
English 
Deutsch 
Italiano 
Français 
Español 
Nederlands