2Wash potatoes and either chop in 1-inch cubes or slice in 1/2 inch rounds. Par-boil until just beginning to become tender, about 10 minutes. Drain thoroughly and set aside.
3Combine remaining ingredients in a bowl and mix well. Pour over drained potatoes. Arrange in a single layer on baking sheet and place in oven. Roast for 30 minutes or until potatoes fully cooked and beginning to brown.
4As an alternative, I prepare these on the BBQ. Follow the directions in steps 2 and 3 but arrange in a double layer of tin foil and fold to make a pouch. Turn pouch over half-way through cooking.
5Serve immediately with garlic mayonnaise, if available. These are equally good without.
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