A friend of ours had a bonfire recently where she served amazing roast pork from her farm! I made these potatoes to bring along to the party.
It's a great way to roast potatoes as the tomatoes burst and release their juices, adding a wonderful flavour to the dish as it cooks. I like to use fresh oregano here as it works really well and adds a slightly different flavour, but it's not always easy to find so don't worry if you haven't got any…
It's a great way to roast potatoes as the tomatoes burst and release their juices, adding a wonderful flavour to the dish as it cooks. I like to use fresh oregano here as it works really well and adds a slightly different flavour, but it's not always easy to find so don't worry if you haven't got any…
- 500g waxy potatoes (look out for the 'charlotte' variety - that's my favourite)
- 1 pack cherry tomatoes
- olive oil
- some vinegar (sherry or red wine vinegar)
- A few sprigs of fresh oregano (or thyme, marjoram)
- salt and pepper
Serves 4
Heat the oven to 200 C.
Cut the potatoes in half lengthways and add to a large pan. Cover with cold water and bring to the boil in a large pan. Cook until they are cooked through (you should be able to slide a knife in with little resistance).
Drain the potatoes in a colander and leave to steam off for a few mins. Meanwhile, pour some olive oil into a large roasting tray and place in the oven to heat up.
Once the oil is hot, tip in the potatoes. Add the cherry tomatoes and oregano leaves and (carefully) toss the whole lot in the oil. Shake over a splash of vinegar and season with salt and pepper.
Roast in the oven for 45 mins - 1 hour, until the potatoes have turned nice and golden brown.
These potatoes would go amazingly well with meat such as chicken or pork as part of a roast. My favourite way to serve them is with some lovely roasted fish - but I'll save that for a another post...