lemon + tomato roasted potatoes

Potatoes are such a comforting food, they can be creamy, crispy or both- buttery, starchy, wonderfully mild and staples in many traditional diets.  I adore them and find they digest much easier than grains especially if I'm feeling a little off.  I make them loads of different ways, most recently I've been enjoying this variation in which the potatoes are par boiled to ensure even cooking, then tossed with lots of good strong flavors- tomato, lemon, garlic, and rosemary- enveloped in olive oil, and all chucked in the oven to roast hands off as an excellent dinner side.

serves 4

2 pounds yellow potatoes
1/4 cup passata/tomato puree
juice + zest of 1 lemon
1 tsp kosher salt
3 tbsp olive oil
4 cloves garlic
optional: a few sprigs of rosemary or oregano

Preheat the oven to 400F/200C.  Bring a pot of water to the boil.  Cut the potatoes into wedges and parboil 3-4ish minutes- they should be softened but not totally tender nor falling apart.  Drain them well (save the water, let it cool and water plants with it) and place them in a rectangular baking dish.  

Crush the garlic with the flat side of your knife, remove the skins, and add tuck in among the potatoes.  Add all the remaining ingredients, making sure the potatoes are well coated.

Transfer to the oven and bake for 40 minutes- 1 hour, or until potatoes are tender.  Serve hot.