Chef and food writer Gizzi Erskine says, “‘Brave potatoes’ is the translation of this Spanish tapas side dish. The braveness comes from the spicy and smoky tomato and pepper sauce, and the pokey, deeply garlicky aioli.

“Classically the potatoes are fried, but this technique of parboiling the potatoes, soaking them in vegan mayonnaise, which later melts and crisps up on the barbecue, while leaving charry marks, brings a new edge to the dish.”

Preparation time: 10min
Cooking time: 15min
Serves 4

1. Boil the potatoes for roughly 5min until not quite falling apart. Drain and allow to steam dry.
2. With a pastry brush, coat all of the potatoes with a layer of Hellmann’s Vegan Mayonnaise and lay them out on a plate ready for cooking.
3. Meanwhile make the spicy tomato sauce. In a saucepan heat the oil over a medium heat and add the garlic. Allow to soften and start to caramelise for 3-4min, being careful not to let it burn. Then pour in the passata, red peppers, sherry vinegar, hot smoked paprika, salt and pepper.
4. Allow to reduce and cook down for about 15-20min until it has developed a deep rich flavour. Add salt and check for seasoning.
5. To make the aioli, simply mix the minced garlic with the Vegan Hellmann’s Mayonnaise.
6. When your barbecue is white hot, place the mayonnaise coated potatoes on the barbecue. Allow them to get golden and crispy, turning every few minutes until beginning to char.
7. To serve, place the crispy potatoes on a platter and pour the tomato sauce over the potatoes followed by the aioli.