Roasted new potatoes, cherry tomatoes and basil
Serves: 8
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Recipe photograph by Dan Jones
Roasted new potatoes, cherry tomatoes and basil
Serves: 8
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Nutritional information (per serving)
Calories
200Kcal
Fat
5gr
Saturates
1gr
Carbs
34gr
Sugars
7gr
Fibre
5gr
Protein
4gr
Salt
0.01gr
![Jimmy Doherty](/uploads/media/100x100/09/7899-Jimmy-Doherty.jpg?v=1-0)
Jimmy Doherty
We know Jimmy best from Jamie and Jimmy's Friday Night Feast where he cooks on his Suffolk farm.
See more of Jimmy Doherty’s recipes
![Jimmy Doherty](/uploads/media/100x100/09/7899-Jimmy-Doherty.jpg?v=1-0)
Jimmy Doherty
We know Jimmy best from Jamie and Jimmy's Friday Night Feast where he cooks on his Suffolk farm.
See more of Jimmy Doherty’s recipes
Ingredients
- 1.5kg baby new potatoes
- 3 tbsp olive oil
- 2 red onions
- 1⁄2 x 20g pack rosemary
- 6 garlic cloves
- 450g mixed (red and yellow) cherry tomatoes, halved
- a handful of Greek basil or regular basil, leaves torn
Step by step
Get ahead
Roast the vegetables a few hours ahead. Reheat for 20 minutes at the same oven temperature.
- Preheat the oven to 200°C, fan 180°C, gas 6. Cut any larger new potatoes in half. Place them in a large oven tray; drizzle with the olive oil and season. Roast for 20 minutes.
- 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.