Potato, Tomato & Rosemary Bake

Recipe Potato Tomato Rosemary Bake


    • 2kg Spud-Lite potatoes, peeled and sliced into 5mm pieces
    • 4 ½ tbsp Pendleton Olive Estate Extra Virgin Olive Oil
    • 1 tbsp red wine vinegar
    • 1 ½ tbsp dried oregano
    • 200g cherry tomatoes, halved
    • 4 sprigs fresh rosemary, chopped

    Serves: 8
    Preparation Time: 2 hours
    Difficulty: A little effort required
    Attributes: Vegan, Gluten-Free


    1. Preheat oven to 200°C (180°C fan-forced). Place the sliced potatoes in a large roasting dish with the slices facing upwards. Drizzle with 3 tbsp olive oil, sprinkle oregano, season and roast for 50 mins.
    2. Remove from oven and place tomatoes and rosemary leaves between the slices. Drizzle with the remaining oil and place back in oven for 1 hour.