Mediterranean roast spuds

A different style of roast spuds, they add great colour and interest to any simple meal.

 

Ingredients: (to serve four) - all available at the market

4 medium-large potatoes - my favourites are Golden Wonder or Records

4 large tomatoes, or 16 baby tomatoes

5 cloves of garlic

20 olives - mixed as you like between green and black olives

1 lemon (optional)

large handful of mixed fresh herbs - thyme, rosemary, oregano are all good

Salt and pepper

Olive oil - about four tablespoons

Method

Preheat your oven to 180 degrees centigrade

Cut the potatoes into bite-size chunks - dont peel them. Steam them for 5 minutes - no longer than that! Allow to cool slightly.

Meanwhile:

Cut the tomatoes into four, lengthways

If using the lemon, cut into about 8 chunks

Roughly chop all the herbs

Leave the garlic cloves whole

Mix all the ingredients  together on a large baking tray - dont try and cram them onto a small one! Add your potatoes,  plenty of olive oil, salt and pepper.

Bake in the oven for about 30 minutes and serve with a little extra olive oil poured over the top.