BBQ style roast potatoes with sundried tomato & chive dressing

Makes 4 (as a side)
Ingredients
500g new potatoes
1 tbsp olive oil
Black pepper to season
3-4 cloves garlic, bruised
3-4 sprigs thyme
2 tbsp sundried tomatoes, chopped
4 dollops* Hellmann’s Real Mayonnaise
2 tbsp fresh chives, chopped
* A dollop is one level tablespoon of Hellmann’s Mayonnaise (15ml)
Method
Blanch the potatoes for 10 minutes. Once cool, cut the new
potatoes into 1 cm thick slices and toss in olive oil, seasoning
with freshly ground black pepper.
Lay the potatoes on a double layer sheet of foil and tuck in
the bruised garlic cloves and sprigs of thyme. Seal the foil up tightly
to make a neat parcel and BBQ for 30-40 minutes, turning the
parcel over occasionally.
Make the dressing, by mixing together the sundried tomatoes,
mayonnaise and chives. Season with freshly ground black pepper.
When the BBQ roasties are ready, tip into a bowl and top with
the dressing.