Roasted Potatoes with Cherry Tomatoes and Rosemary

A side dish to the local meal #1... this is less a recipe than a suggestion of method. Roast Potatoes is a dish that needs perfecting, so try this method and see if it works for you.

  • 2 medium potatoes per person, or more.*
  • local organic olive oil (eg toscana or laharum grove)
  • 1 punnet cherry tomatoes*
  • 1 sprig fresh rosemary
  • Salt and Pepper
  • Water

Scrub the potatoes, but don't peel them, just cut away any dodgy bits. Cut the potatoes into bite sized chunks and place in a roasting dish. (don't wash once you've cut them, you want the starch to remain on the cut edge. )

Pull some of the leaves off the rosemary stalk, and scatter over the potatoes, then season with sea salt and freshly ground black pepper. Drizzle over some olive oil, then mix well to ensure the potatoes are coated in a thin glaze of oil.
Add a few tablespoons of water to the bottom of the roasting pan and place in a hot oven (200°C) for about 30-45 minutes, stirring once or twice to ensure even cooking. When the potatoes are soft and just starting to crisp, wash the cherry tomatoes, then add them to the pan, giving a final turn. Leave in the oven till the tomatoes are bursting and the potatoes are crisp and golden.

Yield
Source

Emma (local meal #1)

Prep Time
45 minutes

Notes

* This winter, all our potatoes are local, grown by Wombat Forest Organics. Dutch cream are my favourites for roasting, though nicola and sebago are also good.
* local cherry tomatoes are grown by Labertouche, who has a hothouse for winter growing near melbourne.