Method

• Boil quartered potatoes in salty water (should taste like the ocean) and cook till tender then drain.
• In a roasting tray add cherry tomatoes, olive oil, garlic, salt and pepper and roast in a 200 degree Celsius oven (or covered BBQ for 15 mins on high) until the tomatoes have collapsed. This will form your dressing.
• Tip roasted tomatoes over the potatoes, add chopped herbs and toss.
• Add a lot of freshly ground black cracked pepper and serve.

Recipe thanks to Alex Kearns, Executive Chef Glebe Point Diner & Neutral Bay Dining.