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Roasted kipfler potato and cherry tomato salad
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Festive warm salad with fresh basil, cherry tomatoes, perfect for pairing with roast.
Ingredients:
  • 1.5kg kipfler potatoes, unpeeled, thickly sliced diagonally
  • 36.40 gm olive oil
  • 500g truss cherry tomatoes
  • 30.00 ml balsamic glaze
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced. Arrange the potatoes in a roasting pan, drizzle with oil, season with salt and pepper, and toss to coat. Roast for 40 minutes until golden and tender.
  • Place the tomatoes in the pan and roast them until they blister and soften, about 5 minutes. Allow them to stand for an additional 5 minutes. Transfer the tomatoes to a serving dish and add balsamic glaze and fresh basil. Gently toss everything together before serving immediately.

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