- 2 tbsp Garlic Infused Extra Virgin Olive Oil
- 750g red-skinned potatoes
- 200g cherry tomatoes
- 100g mixed olives
- 150g mozzarella
1. Preheat the oven to 220C/200C. Halve the potatoes and place on a deep roasting tray. Drizzle over the garlic olive oil and season with salt and pepper. Toss to coat. Place in the oven to roast for 35 minutes.
2. Remove the tray from the oven and pour over the cherry tomatoes and olives. Tear over the mozzarella and return to the oven to cook for a final 5 minutes.
Recipe by Rachel Scoular.