Ingredients
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
Method
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Heat a large, non-stick roasting pan in a very hot oven (220C) for 10 minutes.
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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.
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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.
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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.
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Serve with rocket leaves.
