Ingredients:
Makes four servings. 4 russet potatoes, cut into 1-inch cubes 1 cup peppadews, drained and cut in half 2 tablespoons olive oil Salt and pepper, to taste Snipped fresh chives or Italian parsley to garnish

Instructions:
Place potatoes in medium bowl with 1 inch of water. Cover with plastic wrap and microwave on high 8 minutes; drain well. Toss potatoes and peppadews together in bowl. Drizzle with oil and season to taste with salt and pepper. Mound mixture on two large rectangles of heavy duty aluminum foil. Fold in sides, then ends of foil to seal packets, leaving room for air to circulate. Grill over medium hot coals 7 minutes on each side, turning once. Serve hot, garnished with fresh herbs. Tip: To double the recipe, make two foil packets for grilling. All materials courtesy of Fosters Wine Estates. For more information, visit www.lindemans.com