Ingredients:
1 pound potatoes
1 pound Jerusalem artichokes
4 cloves garlic, crushed
3½ tablespoons olive oil
2 tablespoons coarsely chopped fresh sage
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 lemon
1 cup cherry tomatoes
1 cup kalamata olives, pitted
2 tablespoons coarsely chopped flat-leaf parsley
Directions:
1. Preheat oven to 400 degrees. Wash the potatoes well, put them in a large saucepan, and cover with plenty of cold, salted water. Bring to a boil and simmer 20 minutes, until half cooked. Drain, cool slightly, and then cut each potato in half lengthwise. Put them on a baking sheet.
2. Wash the Jerusalem artichokes, cut them into slices ¼-inch thick, and add to the potatoes. Add the garlic, olive oil, sage, salt, and pepper. Mix everything with your hands and put in the oven.
3. Meanwhile, thinly slice the lemon and remove the seeds. After the vegetables have been roasting for about 30 minutes, add the slices of lemon, stir with a wooden spoon, and return to the oven for 20 minutes more. Now add the cherry tomatoes and olives, stir well again, and cook for a further 15 minutes.
4. Remove from the oven and stir in some of the chopped parsley. Transfer to a serving dish and garnish with the remaining parsley.
Serves 4-6