Preheat oven to 400 degrees.  Wash and scrub potatoes, put them in a saucepan, cover with plenty of salted water. Bring to a boil and simmer for 20 minutes until half cooked.  Drain cool slightly, quarter and  place on a large baking sheet.

Wash Jerusalem artichokes, slice into 1/4 inch slices and place on sheet with potatoes.  Add 4 crushed garlic cloves, 3-4 tablespoons olive oil, 2 tablespoons chopped sage and salt and pepper to your liking.  Mix well with hands and place in preheated oven.  

Meanwhile slice a lemon thinly and toss with vegetables after they have roasted for 20 minutes and roast another 10 minutes.  Slice a big handful of cherry tomatoes in half.  Add tomatoes and 1/2 cup pitted kalamata olives to roasting vegetables.  Cook another 10-15 minutes longer, remove from oven and stir 2 tablespoons roughly chopped parsley.  Serve and enjoy!