in Recipes

Rosemary potatoes with tomato salad

updated

Spread the love

Ingredients for 2 servings:

  • 600 g boiled potatoes
  • 4 tsp vegetable oil
  • 2 tsp salt, coarse
  • 2 tbsp rosemary (needles)
  • 600 g tomatoes
  • ½ bunch of spring onions
  • 10 green olives with pepper filling
  • 2 tsp vegetable oil
  • 2 tbsp vinegar (herb vinegar)
  • 1 tsp mustard
  • salt and pepper
  • Sweetener, liquid

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW 6 P

Cut the potatoes into wedges with their skins on. Brush a baking sheet with oil and sprinkle with coarse salt and rosemary. Place the potato wedges on the sheet and bake in the oven at 200°C (gas mark 3) for about 20 minutes. For the tomato salad, slice the tomatoes into wedges, the spring onions into rings, and the olives into thin slices. Mix the oil with the vinegar and mustard and season with salt, pepper, and sweetener. Toss the salad ingredients with the dressing, let it stand for a moment, and serve with the rosemary potatoes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

French fries with spicy dip

Potato and spinach casserole