1. Preheat the oven to 190°C (375°F)

2. Slice the baguette into 2.5 cm (1 inch) rounds and arrange on a baking sheet

3. Drizzle with 1 tablespoon of olive oil and season with salt and pepper

4. Bake for 5 to 7 minutes, or until golden and crisp, then set aside

5. Cut the tomatoes into 1 cm (½ inch) thick slices and set aside

6. Peel and mince the garlic cloves

7. Heat 1 tablespoon of butter in a large skillet over medium heat

8. Add the minced garlic and sauté for 1 minute, until fragrant but not browned

9. Add the remaining butter and let it melt into the garlic

10. Add the cooked potatoes to the skillet and gently break them apart with a wooden spoon

11. Cook for 6 to 8 minutes, stirring occasionally, until heated through and well coated in garlic butter

12. Season with salt and pepper to taste

13. To serve, place a slice of toasted baguette on each plate

14. Top with a slice of tomato, then spoon garlic potatoes over the tomato

15. Serve immediately while warm