Roasted new potatoes, cherry tomatoes and basil
Serves: 8
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Roasted new potatoes, cherry tomatoes and basil
Serves: 8
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
200Kcal
Fat
5gr
Saturates
1gr
Carbs
34gr
Sugars
7gr
Fibre
5gr
Protein
4gr
Salt
0.01gr
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
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.
