This is my kid-approved version so if you want a little extra flavour try experimenting with chilli powder or garlic on the potato marinade or in the sauce.
Method
Cut the potatoes length ways roughly 1cm in thickness.
Add the pinch of rock salt and pepper to the oil and rub it onto the potatoes.
Place in a pre-heated oven and cook for 25 minutes and then turn before cooking a further 25 minutes.
To make the sauce lightly blend the baby tomatoes.
For best results try to drain off some of the excess juice.
Then place in a saucepan with 2 tablespoons of tomato paste and 1 teaspoon of paprika and lightly simmer.* I teamed these up with a butter bean and quinoa salad for a filling main meal.
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