Baked potatoes with roast tomatoes and onion

Name: Baked potatoes with roast tomatoes and onion
Yield: Serves 4
Ingredients: Salt and freshly ground pepper; Salt and freshly ground pepper; 4–6 spring onions, finely chopped; 4–6 tbsp olive oil; 4–6 baking potatoes; 12–18 cherry tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Potatoes take hours to cook in the embers of a campfire, so bake them in the oven first and keep them warm by the fire while you roast tomatoes on sticks.

Ingredients

4–6 baking potatoes
12–18 cherry tomatoes
4–6 spring onions, finely chopped

Snack
Side dish
Gluten-free
Vegan

Method

Preheat the oven to 190°C/375°F/Gas mark 33. Soak some wooden skewers in water for at least 30 minutes.

Scrub the potatoes, prick them with a fork in a couple of places, and bake them in the o