1. Add the potatoes to a cast-iron or potjie pot, cover with water, place on the braai and bring to the boil.
2. Boil until tender.
3. In a cast-iron pan, heat 2 Tbsp oil (30ml) over medium coals, add the onions and brown sugar and cook until the onions are softened and sticky (about 10 -12 minutes), stirring regularly to avoid burning.
4. Remove from the heat and set aside.
5. Drain the potatoes and set aside.
6. Add the potatoes to a heatproof roasting dish or foil roasting dish and drizzle with 1 Tbsp (15ml) oil and season generously with Spur Classic Biltong Spice.
7. Place the dish over the medium-hot coals and roast, tossing regularly, until golden and crisp.
8. Once golden, add the caramelised onions and the Spur Cheese Sauce.
9. Place the potato dish back onto a grid over medium-hot coals and cook for 10 -12 minutes, or until the cheesy baby potato bake is bubbling and golden.

None