Baked potatoes and tomatoes

Peel potatoes, cut into smallish chunks and put into a saucepan. Cover with plenty of cold water, salt well and bring to the boil. Cook gently for 5 minutes, then drain.

Put rosemary stems and oil in a large roasting tin and heat in the oven for 5 minutes. Add potatoes, toss in oil, then cook for 15 minutes in an oven preheated to 200°C (fanbake).

Turn potatoes over with a large spoon and cook for 15 minutes, then season with the salt and plenty of pepper and cook for a further 15 minutes. Finally, add tomatoes and olives and cook for 5 minutes. Stir through parsley and serve.

From Taste magazine, November 2005