It’s just so easy, budget friendly and so damn good.

Ingredients:

250g of baby new potatoes

1 tinned tomato

250g of cherry tomatoes

Salt

Pepper

Dried oregano

3 tbsp olive oil

3 tbsp of water

Dried cumin

4 – 5 cloves of garlic

Optional: Grated cheese as a topping.

Prep time: 5 minutes

Cooking time: 50 minutes

Serves: 4

Method:

Step. 1: Preheat the oven 180 degrees. Wash the baby potatoes and place them in a deep oven proof dish. Wash the cherry tomatoes and add them too.

Step. 2: With the blade of the knife, put pressure on the garlic cloves and push it down with your hand. This will squeeze the garlic out of the skin, and saves you time peeling. Add the whole garlic cloves into the oven proof dish.

Step. 3: Season well with the herbs and spices, then add the olive oil, water and tinned tomato. Mix it all up with a spoon. Add it to the oven and let it cook for 50 minutes, or until the potatoes have softened.