Roasted kipfler potato and cherry tomato salad

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How to make Roasted kipfler potato and cherry tomato salad

  • Yield : 8
  • Prep Time : 0:10
  • Cook Time : 0:45
  • Total Time : 0:55

Ingredients

  • 1.5kg kipfler potatoes, unpeeled, thickly sliced diagonally
  • 2 tablespoons olive oil
  • 500g truss cherry tomatoes
  • 1 1/2 tablespoons balsamic glaze
  • 1/2 cup fresh basil leaves

Method

  • Step 1 Preheat oven to 200°C/180°C fan-forced. Place potatoes in a large roasting pan. Drizzle with oil. Season with salt and pepper. Toss to coat. Roast for 40 minutes or until potatoes are golden and tender.
  • Step 2 Add tomatoes to pan. Roast for 5 minutes or until tomatoes start to blister and soften. Stand for 5 minutes. Transfer to a serving dish. Add balsamic glaze and basil. Toss gently to combine. Serve immediately.

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