Roasted Potato Rosti with Herbed Roma Tomatoes
Prep: 15 mins | Cook: 30 | Serves: 4
400g mixed cherry tomatoes, halved
1 Tbsp. fresh lemon thyme leaves
2 Tsp. EQUAL SPOONFUL
Freshly ground black pepper, to season
400g desiree potatoes
1 Tsp. extra virgin olive oil
2 Tbsp. grated parmesan
1 cup rocket leaves
1. Preheat oven to 190ºC. Line 3 baking trays with non-stick baking paper. Put tomatoes, cut-side up, on one of the trays. Sprinkle over thyme, EQUAL SPOONFUL and season with Pepper.
2. Peel and thinly slice potatoes and transfer to a large bowl. Add oil and cheese and toss well to coat.
3. Divide potato mixture into 4 even portions. Arrange one portion of potato on one half of a prepared oven tray, slightly overlapping potato to form a 20cm disc. Repeat with remaining potato. Bake potato for 30 minutes or until the potatoes are golden. During the last 10 minutes of cooking, add tomatoes to oven.
4. Serve rosti topped with tomatoes and rocket.
*CHEF’S TIP - Cooked cherry tomatoes are also great tossed through freshly cooked pasta with crumbled ricotta cheese and basil leaves.