Roasted potatoes and tomatoes

RECIPE

Ingredients:

• 500g baby light-skinned potatoes
• 1 package cherry tomatoes
• 1 bunch oregano
• 1/4 cup olive oil
• pinch of salt and fresh ground pepper

Directions:

1. Preheat your oven to 200C.
2. Boil the potatoes for about 10 minutes and drain the water.
3. Chop the oregano. Make sure to chop it super fine. In a small bowl, add the oregano, olive oil, salt and pepper. Wisk all of this together until the oil and vinegar have cominbed.
4. Add the potatoes and tomatoes and pour the oregano mixture on top. Gently stir the stuff in the pan until everything is coated.
5. Put the pan in the oven and bake for 35 minutes.
6. Let cool for 5-10 minutes and eat!