For the roasted potato
1 potato, peeled and cut into large chunks
2 tbsp olive oil
1 tbsp balsamic vinegar
1 handful basil leaves, torn
For the balsamic tomatoes
2 tbsp balsamic vinegar
salt, to taste
Preheat the oven to 180C/350F/Gas 4. For the roasted potato, place the potato in a pan of boiling water and cook for 5-10 minutes, or until just tender. Drain.
Place the potato onto a baking sheet, drizzle over the olive oil and balsamic vinegar and sprinkle with salt.
Roast in the oven for about 20 minutes, or until tender and starting to brown.
In a bowl, combine the roasted potatoes and gently mix in the basil leaves.
For the balsamic tomatoes, place the tomatoes on a baking sheet and drizzle over the olive oil and balsamic vinegar.
Sprinkle with salt and place in the oven to roast for 10-15 minutes.
To serve, place the potato on a serving plate and arrange the balsamic tomatoes.
Recipe adapted from: Good Food