Ingredients:

• 1kg Kestrel potatoes, quartered
• 3 punnets cherry tomatoes
• 1 bunch of dill, coarsely chopped
• 1 bunch of flat leaf parsley, coarsely chopped
• 3/4 cup extra virgin olive oil
• 1 clove of garlic
• Sea salt and freshly ground black pepper

Method:

1. Boil quartered potatoes in salted water. Cook till tender then drain.
2. Place cherry tomatoes, extra virgin olive oil, garlic, salt and pepper in a roasting tray.
3. Cook on the BBQ lid down for 15mins high heat or in an oven 200c until the tomatoes have collapsed.
4. Tip roast tomatoes and roasting juices over the potatoes.
5. Add chopped herbs and toss.
6. Season generously with pepper and serve.

Enjoy

Recipe thanks to Alex Kearns, Executive Chef, Glebe Point Diner