METHODPreheat the oven to 200°C / Fan 180°C or Gas mark 6.
Using a large roasting tray, sprinkle the sliced onion over the bottom of the tray and drizzle with a little of the olive oil.
Now place all the halved Vivaldi potatoes flat side down.
Empty both the tins of chopped tomatoes over the top of the potatoes and then pour over the stock.
Some of the tomatoes will fall through to the bottom, some will stay on top of the potatoes and this is fine. You need some top and bottom to soak into the potatoes.
Finally sprinkle the sliced garlic on top and shake on the garlic powder and celery salt.
Just before you put into the oven, drizzle over the remaining olive oil.
Place it into the oven and cook for 50 – 60 minutes. The potatoes should only be turned once during cooking, you may need to turn the heat down if the tomatoes start to burn.
The potatoes should not be crispy all over like roast potatoes, but should be cooked right through, so check with a knife before serving.
Best served with a big green salad.
Serves: 4
Preparation: 5 mins
Cooking: 55 mins
900g Vivaldi Potatoes (peeled and cut lengthways)
1 large onion (peeled and sliced)
4 tbsp extra virgin olive oil
2 x 400g tins chopped tomatoes
3 cloves of garlic (peeled and finely sliced)
350ml vegetable or chicken stock
1 tsp celery salt
1 tsp garlic powder
Freshly ground black pepper