I love a cheeky little roast potato and these are very yummy, especially dipped in this garlic tomato sauce. A quick and simple vegan snack perfect for weekends when you don’t really fancy cooking.
Slice potatoes into 1cm thick rounds, splash with olive oil and sprinkle rosemary, salt and pepper on top. Roast in the oven on 180 degrees for about 20 mins or until golden brown.
Put a tin of tomatoes in a blender and blitz. Pour into a saucepan and add a glove of crushed garlic and province herbs. Bring to the boil and simmer for 5 minutes, add a splash of apple cider vinegar and salt and pepper to season.