Serves 6 as a side dish
700g medium potatoes
3 Tbsp butter, cut into small cubes
150g sundried tomatoes, roughly chopped
100g Staffords Black Sliced Olives
±300g halloumi cheese, cut into bite sized squares
1 tsp dried oregano
1 tsp dried thyme
Olive oil for drizzling and brushing
Salt and pepper, to taste
Preheat oven to 220˚C.Boil the potatoes in a large pot of salted water for 12-15 minutes until tender.
Drain well. Spread out on a large ovenproof dish or baking tra
Drizzle with olive oil and dot with butter. Season well, then bake for 15 minutes.
Remove potatoes from the oven and reduce the temperature to 180˚C.
Scatter the potatoes with the sundried tomatoes and black olives.
Dot chucks of halloumi over everything and season with oregano and thyme.
Bake again for 15 minutes until the potatoes are crispy and the halloumi is bubbling and golden brown.