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Potato and tomato crushby lynn patterson |
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Preperation time: 10 mins Cooking time: 15 mins Serves: 2 |
| Recipe Ingredients |
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450g new potatos, scrubbed and halved; 200g cherry tomatoes; 2 tbsp olive oil; fresh basil leaves, torn. |
| Recipe Method |
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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. |