BAR­BE­QUED SPAN­ISH POTA­TOES

Homes+ (Australia) - - EASY FOOD -

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.

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