Rinse the potatoes and tomatoes but don't peel them. Drain then on a clean kitchen towel. Cut both potatoes and tomatoes into quarters lengthwise. Slice each of these quarters into 3 even wedges.

Transfer all of them to a large ceramic baking dish. Sprinkle with the chopped garlic, the lemon juice, lemon zest and the olive oil. Season generously with pepper and salt to taste.

Mix the ingredients well using your hands. Roughly chop the thyme and rosemary. Sprinkle them on top of the vegetables. Bake the dish 1 hour in a preheated oven at 392°F (200°C) until soft. Cover with some tinfoil if the potatoes start to brown too quickly.

Remove the dish from the oven. Then leave it to rest for another 5 minutes. Sprinkle with some extra pepper. Serve immediately.