Potato and tomato crushby lynn patterson |
| Preperation time: 10 mins Cooking time: 15 mins Serves: 2 |
| Recipe Ingredients |
| 450g new potatos, scrubbed and halved; 200g cherry tomatoes; 2 tbsp olive oil; fresh basil leaves, torn. |
| Recipe Method |
| Boil the potatoes for about 15 mins or until
tender. Place the tomatoes in a shallow roasting dish and drizzle with half of the oil. Roast in a preheated oven (200c/ gas6) for about 12 mins until the skins start to burst. Drain the potatoes and transfer to a serving dish. Drizzle with the remaining oil and lightly crush. Add the tomatoes and basil leaves. Season and mix gently through. Serve immediately. |
| More recipes: |
|
Baked potato skins with bacon and Goat's cheese Roasted tomato salad Roast potatoes Mediterranean pasta Sweet potato crisps |
 |