World Cuisine

  • 625 g (1¼ lb) potatoes, unpeeled
  • 2 onions, thickly sliced
  • 1 garlic bulb, broken into cloves
  • 200 g (7 oz) cherry tomatoes, on the vine
  • 3 tablespoons extra virgin olive oil
  • 150 ml (¼ pint) dry white wine
  • 1 teaspoon dried oregano
  • pared rind of 1 small orange
  • salt and pepper

Cut the potatoes in half lengthways, then each half into 3 wedges. Put in a large roasting tin with all the remaining ingredients, season with salt and pepper and stir well to combine thoroughly.

Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 1 hour, or until the potatoes are cooked through. Stir the vegetables in the tin a couple of times during cooking. If the liquid dries out so much that the tomatoes and onions begin to stick to the base, add a little hot water to stop them burning.

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