Choose potatoes of a similar shape and size, about 450g each. For a spicy flavour, use an arrabiata pasta sauce. Try replacing ham with char-grilled eggplant slices, for a change.
1.25kg large, brushed potatoes, washed, scrubbed
1 tablespoon olive oil
2 teaspoons garlic and herb salt
250g shaved leg ham
500g jar tomato pasta sauce with carrot, capsicum, tomato and zucchini
½ x 250g punnet cherry tomatoes, halved
¾ cup grated parmesan
Baby rocket leaves, to serve
Heat a large, non-stick roasting pan in a very hot oven (220C) for 10 minutes.
Meanwhile, cut potatoes lengthways, into 2cm thick slices. Pat dry with absorbent kitchen paper. Place in a large bowl. Toss with oil and seasoned salt.
Remove hot pan from oven. Carefully add potatoes in a single layer. Return to very hot oven. Cook, turning halfway, for about 30 minutes, or until golden and tender.
Remove pan. Arrange ham over potatoes. Spoon over pasta sauce. Top with tomatoes. Sprinkle with cheese. Return to oven for a further 10 to 15 minutes, or until cheese is golden brown.
Serve with rocket leaves.