June's Favorite roasted potatoes recipe

Why make a roasted potatoes recipe difficult if you can do it much simpler? I was actually planning to slowly braise some tomatoes with a dash of fresh mint until soft and velvety smooth and turn the potatoes into a silky mash with loads of cheese. All this to accompany a delicious grilled thick piece of ray on the fly. I had just taken my favorite ceramic oven dish out of the dishwasher and it kind of sat there winking at me, smiling. In the end I (willingly) knuckled under its pressure. I cut up the veg, added a few extra ingredients and some delicious herbs from the garden, tossed it up a bit quickly Jamie Oliver style and popped the teaser into the hot oven. A new roasted potatoes recipe was born!

This roast turned out to be freaking delish. The lemon keeps the dish fresh and easily digestible. You can add vinegar instead. Keep an eye on it while it’s cooking in the oven. The potatoes change color quickly. You can also stir the whole lot halfway through cooking time or cover with some tinfoil.

Tomato & Potato Roast

Ingredients for 2 persons

1 lb (450 g) potatoes
2 tomatoes
3 garlic cloves, chopped
juice and zest of 1/2 lemon
1/2 cup (100 ml) olive oil
2 thyme sprigs
2 rosemary sprigs
pepper
salt

Rinse the potatoes and tomatoes but don't peel them. Drain on a clean kitchen towel. Cut both potatoes and tomatoes into quarters lengthwise. Slice each of these quarters into 3 even wedges. Transfer all of them to a large ceramic baking dish. Sprinkle with the chopped garlic, the lemon juice, lemon zest and the olive oil. Season generously with pepper and salt to taste. Mix the ingredients well using your hands. Roughly chop the thyme and rosemary. Sprinkle them on top of the vegetables. Bake the dish 1 hour in a preheated oven at 392°F (200°C). Cover with some tinfoil if the potatoes start to brown too quickly. Remove the dish from the oven. Leave it to rest for another 5 minutes. Sprinkle with some extra pepper. Serve immediately.

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