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Ingredients

1kg Red Delight potatoes, cut into wedges
800g sweet potato (kumara), peeled, cut into wedges
2 tablespoons olive oil
2 teaspoons paprika
Olive oil spray lime cream
125ml (1/2 cup) whole-egg mayonnaise
125ml (1/2 cup) sour cream
1 garlic clove, crushed
1 teaspoon finely grated lime rind
1/4 teaspoon red Tabasco pepper sauce

Method

Step 1 To 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.
Step 2 Cook 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.
Step 3 Preheat 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.

Barbecued wedges with lime cream

How to make Barbecued wedges with lime cream

Ingredients

Method