INGREDIENTS
800 grams small waxy potatoes
1 cup mixed black and green olives
olive oil
1 tablespoon finely chopped rosemary
sea salt and freshly ground pepper
1 punnet cherry tomatoes
METHOD
Preheat the oven to 200°C.
Place the potatoes and olives in a baking dish. Toss with olive oil, rosemary and season with sea salt and freshly ground pepper.
Roast until crisp and tender then add the cherry tomatoes and turn to coat. Roast until the skins just start to burst, about 5 minutes.
Transfer to a serving dish.
Christmas menu: Serve with Prawns in Bacon with Mango and Avocado Salad, Peppered Eye Fillet with Pecorino and Herb Dressing, Turkey Breast with Spinach and Tarragon Stuffing, a Summer Salad with Lemon Dressing and Rasperry, White Nectarine, Lemon Curd and Limoncello Parfaits to finish.
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!