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Ingredients
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1kg Red Delight potatoes, cut into wedges
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800g sweet potato (kumara), peeled, cut into wedges
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2 tablespoons olive oil
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2 teaspoons paprika
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Olive oil spray lime cream
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125ml (1/2 cup) whole-egg mayonnaise
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125ml (1/2 cup) sour cream
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1 garlic clove, crushed
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1 teaspoon finely grated lime rind
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1/4 teaspoon red Tabasco pepper sauce
Method
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1To make the lime cream, combine mayonnaise, sour cream, garlic, lime rind and Tabasco in a bowl. Season with salt and pepper. Cover and place in the fridge until required.
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2Cook the potato and sweet potato in separate large saucepans of boiling water for 6-8 minutes or until just tender. Drain. Set aside for 20 minutes to cool. Place in a large bowl and drizzle with the oil. Sprinkle with the paprika and season with salt and pepper. Toss to combine.
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3Preheat a barbecue grill or chargrill on high. Spray the potato and sweet potato wedges with oil. Cook, turning occasionally, for 8 minutes or until charred and tender. Transfer to a serving platter. Serve with lime cream.
Source: taste.com.au
