BARBEQUED SPANISH POTATOES
SERVES 4 PREP 15 MINS COOK 10 MINS
5 desiree potatoes, scrubbed, cut into 3mm-thick slices 1 red and 1 yellow capsicum, seeded, sliced
2 tbsp olive oil
¾ cup tomato passata
¼ cup egg mayonnaise
1 tbsp red wine vinegar 1 garlic clove, crushed
1 tsp smoked paprika chopped parsley, to serve chopped almonds, to serve
1 In a bowl, toss potato and capsicum in oil and season.
2 Preheat barbeque grill or chargrill pan on high. Arrange vegetables in a single layer on grill. Cook for 3-4 mins each side until potato is tender and golden and capsicum is lightly charred. Arrange on a serving platter.
3 In a bowl, combine all the remaining ingredients. Season. Spoon sauce over vegetables. Sprinkle with parsley and nuts.