Ingredients

• 8 potatoes (Russets or Yukon)
• 2 cloves garlic whole
• 1 small brown onion sliced
• 8–10 cherry tomatoes
• 1 slice gluten free bread
• 2 tbsp olive oil
• 2 tbsp dairy-free pesto
• salt and pepper to taste
• rosemary

Method

1. Preheat oven to 220 C (430 F)
2. In a small bowl mix together the oil, pesto and salt and pepper and set aside.
3. Place the slice of bread in a blender and blitz until you have breadcrumbs.
4. Slide a skewer through a potato about 3/4 of the way through and using a sharp knife slice your potato until you meet the skewer. Continue to slice the potato in slices about 3-4mm apart.
5. Place the potatoes in a roasting dish and brush over your pesto and oil mixture. Scatter the tomatoes, onions and garlic in between the potatoes and scatter a few breadcrumbs over the top of the potatoes. Place a few sprigs of fresh rosemary in the slices of potatoes and in the roasting dish.
6. Roast in the oven for 45-50 minutes until the potatoes are crispy on the outside and soft in the middle.