Name: Potatoes with lemon and tomato
Cook time: 95 min
Total time: 95 min
Yield: 6
Ingredients: 1.2 kilogram medium potatoes, cut into thick wedges; 2 medium lemons (280g), sliced thickly; 1 tablespoon fresh thyme leaves; 1/2 cup (125ml) dry white wine; 2 tablespoon olive oil; 480 gram cherry truss tomatoes, cut into 5cm (2-inch) lengths; 1/2 cup (80g) seeded kalamata olives; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Side dishes are essential to rounding out your favourite meals. These gorgeous potatoes are baked with lemon, olives and tomato for a flavour packed dish worthy of a starring role.

Looking for more classic side dishes?

Ingredients

1.2 kilogram medium potatoes, cut into thick wedges

2 medium lemons (280g), sliced thickly

1 tablespoon fresh thyme leaves

1/2 cup (125ml) dry white wine

2 tablespoon olive oil

480 gram cherry truss tomatoes, cut into 5cm (2-inch) lengths

1/2 cup (80g) seeded kalamata olives

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 200°C (180°C fan-forced). Oil 2.5-litre (10-cup) ovenproof dish.

2.Combine potato, lemon and thyme in dish; pour over combined wine and oil. Season. Cover dish with foil; bake 40 minutes. Uncover; bake 30 minutes. Remove from oven; top with tomatoes. Bake, uncovered, further 12 minutes or until potato is tender.

3.Sprinkle with olives and parsley.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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