Instructions: Scrub potatoes; cut into 1-inch cubes and place in large bowl. Add garlic, oil and salt; toss to coat. Spread on large greased baking sheet; roast in 425F. oven for about 1 hour or until crisp, golden and tender. Let cool. (Make-ahead: cover and let stand at room temperature for up to 4 hours.)

Dressing: In large bowl, whisk vinegar, oil, pepper and salt. Add potatoes, red pepper and basil; toss to coat.

Serves 6

Description: "Whats a barbecue without potato salad? This updated version gets so much flavour from oven-roasting that it will convert even the most ardent traditionalist"

NOTES : TIP: Instead of roasting the potatoes, you can boil them: In large pot of boiling salted water, cook potatoes and garlic for 15 minutes or until tender. Drain and toss with dressing, increasing oil to 1/3 cup and salt to 1/2 teaspoon. Add red pepper and basil; toss to combine. (To make ahead of time, toss potatoes with only half dressing; cover and refrigerate for up to 6 hours before continuing with recipe).

(I believe the oil can be cut in the first part of recipe and olive oil sprayed on them so you would only use about 1 teaspoon)

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