METHODPre-heat the oven to 200°C/400°F
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 Butter Gold 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 in the oven and cook for 50 – 60 minutes. The potatoes should only be turned once during cooking, and you may need to turn the heat down to 180°C after half an hour if the tomatoes are beginning to burn.
Albert Barltett Butter Gold Roastie Bake by Sally Bee.
Serves: 4
Preparation: 10 mins
Cooking: 50 mins
900g Butter Gold Potatoes
1 large onion (sliced)
4 tbsp extra virgin olive oil
2 x 400g tins chopped tomatoes
3 garlic cloves (sliced)
350ml vegetable or chicken stock
1 tsp celery salt
1 tsp garlic powder
sprinkle of freshly ground black pepper