8 small kipfler potatoes, scrubbed, halved lengthways
1 large sweet potato, scrubbed, cut into wedges
2 Tbsp olive oil
2 Tbsp chopped chives
1 cup flat-leaf parsley leaves, roughly chopped
1 cup baby spinach leaves, roughly chopped
¼ cup basil leaves, plus extra small leaves, to serve
1 clove garlic, roughly chopped
1½ Tbsp sherry or red wine vinegar
2 anchovy fillets (optional)
½ cup grapeseed oil or olive oil
¼ cup lemon juice
¼ cup Greek-style yoghurt
¼ cup mayonnaise
Sea-salt flakes and freshly ground black pepper, to serve
In a microwave-safe dish, cook potato in microwave on High (100%) for 2-3 minutes, or until nearly tender. Set aside. In same container, cook sweet potato on High (100%) for 1-2 minutes, or until nearly tender. Heat a large chargrill pan or BBQ over medium-high heat. Drizzle all potato with oil, then grill for 5-6 minutes, turning regularly, or until tender and lightly charred. Set aside to stay warm.
In a blender, combine chives, parsley, spinach, basil, garlic, vinegar, anchovies, if using, grapeseed oil and juice. Blend for 1-2 minutes, or until smooth. Add yoghurt and mayo, and blend again until smooth. Season.
Serve potato drizzled with dressing and garnished with extra basil.