Roasted potatoes, cherry tomatoes and basil

• Serves: [8]
• :[180}°}]

Ingredients

• 1.5 kg baby new potatoes
• 3 tbsp olive oil
• 2 red onions
• rosemary
• 6 garlic cloves
• 450 g mixed (red and yellow) cherry tomatoes halved
• ba l leaves torn

Instructions

1. Cut any larger new potatoes in half. Place them in a large oven tray.
2. Drizzle with the olive oil and season.
3. Roast for 20 minutes.
4. Meanwhile, cut each red onion into 8 thin wedges, and squash the rosemary and garlic cloves with the blunt side of a knife (or a rolling pin) to help release the flavours. After 20 minutes, add the red onion, rosemary and garlic to the tin with the potatoes, and toss well to mix. Cook for a further 20 minutes or until the potatoes are tender and beginning to turn golden. Then add the tomatoes and return to the oven for 15-20 minutes until they start to soften. Just before serving, add the basil.