Name: Potatoes with lemon and tomato
Cook time: 95 min
Total time: 95 min
Yield: 6
Ingredients: 1.2 kilogram medium potatoes, cut into thick wedges; 2 medium lemons (280g), sliced thickly; 1 tablespoon fresh thyme leaves; 1/2 cup (125ml) dry white wine; 2 tablespoon olive oil; 480 gram cherry truss tomatoes, cut into 5cm (2-inch) lengths; 1/2 cup (80g) seeded kalamata olives; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Ingredients

1.2 kilogram medium potatoes, cut into thick wedges

2 medium lemons (280g), sliced thickly

1 tablespoon fresh thyme leaves

1/2 cup (125ml) dry white wine

2 tablespoon olive oil

480 gram cherry truss tomatoes, cut into 5cm (2-inch) lengths

1/2 cup (80g) seeded kalamata olives

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 200°C (180°C fan-forced). Oil 2.5-litre (10-cup) ovenproof dish.

2.Combine potato, lemon and thyme in dish; pour over combined wine and oil. Season. Cover dish with foil; bake 40 minutes. Uncover; bake 30 minutes. Remove from oven; top with tomatoes. Bake, uncovered, further 12 minutes or until potato is tender.

3.Sprinkle with olives and parsley.

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Ingredients

Method

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