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Serves 4 as a main course or 8 as a side dish


2 lbs. new potatoes, halved
4 tbsp. sunflower oil
3 cloves elephant garlic, coarsely chopped
1 tsp. salt
1 tsp. coarsely ground black pepper
24 small cherry tomatoes
8 oz. Edam cheese, grated
3 tbsp. fresh large sweet basil leaves, coarsely shredded


Preheat oven to 400 F (200 C). Put new potato halves into four deep ovenproof dishes or 1 large ovenproof dish.

Combine sunflower oil, garlic pieces, salt, and black pepper. Pour over potatoes and bake for 30 minutes until golden brown. Remove potatoes from oven. Add cherry tomatoes and mix well, but gently.

Combine grated Edam cheese and basil pieces. Sprinkle over potatoes and tomatoes. Mix well. Bake in oven for 5 minutes until cheese is bubbling. Serve hot as a main course for four people with a side salad and lots of buttered rolls, or as a side dish to meat or poultry.