A new way with Potatoes from ” Real Food” by Nigel Slater. It will seve two as a light main course.
Ingredients
- 400 g waxy potatoes
- sea salt
- 500 g cherry tomatoes
- olive oil
- 2 tsps balsamic vinegar
- 1 tbsp whole black peppercorns coarsely ground
Servings:
Instructions
- Rinse the potatoes and roll them lightly in sea salt. Bake them in an oven preheated to 200 C Gas 6 until knife tender. This will take about 40 minutes.
- Meanwhile drizzle the tomatoes lightly with olive oil and a little salt, then roast for 30 minutes in a shallow tin. They are ready when they start to burst their skins.
- Crush the potatoes lightly with a heavy spoon or potato masher so they crack open.Spoon the tomatoes over and to the side, leaving their juices behind in the tin.
- Stir the balsamic vinegar into the juices with most of the black pepper, putting the rest of it into a little dish for those who want more.
- Slosh the juices over the potatoes and serve.
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