- 700g potatoes
- A packet (about 350g) cherry tomatoes
- Good slug of olive oil
- Tablespoon of balsamic vinegar
- Couple of sprigs of Rosemary
- Salt and pepper
Wash and halve 700g potatoes. Boil in salted water for about 20 minutes. Test if they are done by checking if a knife goes into them easily.
Prick each cherry tomato with a knife and put in a bowl. Pour boiling water over them. When they have cooled, peel them.
Drain the potatoes and then let the cool in a baking dish. Add the peeled tomatoes.When the potatoes have cooled squish them slightly with your fingers. Pour over a good slug of olive oil and about a tablespoon of balsamic vinegar. Stir it all in.
Add a couple of sprigs of Rosemary.
Season and cook for 45 minutes.