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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.