Roasted Potatoes and Jerusalem Artichokes with Lemon and Sage

Roasted potatoes as only Mr. Ottolenghi would think to do them…….mixed with Jerusalem artichokes (sunchokes) and flavoured with roasted garlic and tomatoes, lemon and sage.

Unfortunately, I had a few issues with the recipe: the roasting time given is too long for partially cooked potatoes and thin slices of sunchoke ….they were done before I even added the tomatoes and olives, and the olives, which the author describes as "dominant”, were exactly that, overwhelming the flavours of the other ingredients. Next time, I’ll add the tomatoes with the lemon and omit the olives altogether.

This dish was a big hit with the family (once the olives were removed!).