Step 1

Preheat barbecue on high with hood closed. Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until just tender. Drain. Place in a large bowl. Add prosciutto and oil. Season with pepper. Toss to coat.

Step 2

Place potato mixture in a large disposable foil baking tray. Reduce heat to medium. Cook, with hood down, for 40 to 45 minutes or until golden and tender.

Step 3

Combine sour cream, mayonnaise, lemon juice, capers, half the parsley leaves and half the basil leaves in a large bowl. Add potato mixture. Toss to coat. Top with remaining parsley and basil. Serve.