POTATOES, TOMATOES, HORSERADISH

‘Toast-rack’ potatoes, spicy tomato sauce. • Some people find it easier to ‘hasselback’ the potatoes by placing each one in the hollow of a wooden spoon and slicing downwards, thus avoiding cutting through to the chopping board. It’s a good trick.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Set the oven at 200°C/Gas 6. Place the potatoes flat on a chopping board, then slice them at 0.5cm intervals, cutting almost through to the wood. It becomes immediately obvious why they are sometimes called toast-rack potatoes.

Step 2

Place the potatoes in a roasting tin, trickle with some of the olive oil and roast for about forty-five minutes till crisp and golden. Meanwhile put the tomatoes and unpeeled garlic cloves in a small roasting tin with the remaining olive oil, grind over a little salt and black pepper, then place in the oven. Roast the tomatoes for about thirty-five to forty minutes, until they are soft and lightly browned.

Step 3

Remove the tomatoes and garlic from the oven. Pop the garlic from its skin and add the flesh to the tomatoes. Crush the tomatoes and garlic with a fork, stirring in the fresh horseradish as you go. When the potatoes are crisp and golden, remove them from the oven and serve with spoonfuls of the crushed tomato.