Roast potatoes, tomatoes and olives

Serves 4


  • 1kg potatoes, quartered
  • 125ml (½ cup) Westfalia Garlic Flavoured Avocado Oil, plus extra for drizzling
  • 30ml (2 tbsp) Dijon mustard
  • Juice of 1 lemon
  • 10ml (2 tsp) oregano
  • 60g semolina
  • Salt, to taste
  • 100g cocktail tomatoes
  • 50g black Kalamata olives


  1. Preheat the oven to 190°C.
  2. Put the potatoes into a baking dish and cover with water. Bake for 30 minutes until just soft.
  3. Remove from the oven and mix in the Westfalia Garlic Flavoured Avocado Oil together with the mustard, lemon juice, oregano and semolina and season. Bake until golden and cooked for about 30 minutes. Add the tomatoes and olives and bake for further 10 minutes. Drizzle with some extra Avocado oil and serve with roast chicken or delicious with roast lamb.

Posted in Starters.