Ingredients

• Ingredients 2 baking potatoes 2 tablespoons of olive oil (any oil will do) Pinch or rock salt Pinch of pepper 1 cup of baby or plum tomato 2 tablespoons of tomato paste 1 teaspoon of paprika

Preparation

• Method Cut the potatoes length ways roughly 1cm in thickness. Add the pinch of rock salt and pepper to the oil and rub it onto the potatoes. Place in a pre-heated oven and cook for 25 minutes and then turn before cooking a further 25 minutes. To make the sauce lightly blend the baby tomatoes. For best results try to drain off some of the excess juice. Then place in a saucepan with 2 tablespoons of tomato paste and 1 teaspoon of paprika and lightly simmer.* I teamed these up with a butter bean and quinoa salad for a filling main meal.