Roasted Potatoes with Tomatoes and Rosemary
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ripe plum tomatoes, sliced
fresh rosemary minced or 1 teaspoon dry
Cook potatoes in skins, done but firm.
Peel and slice crosswise 1/2 inch thick.
Oil large shallow baking dish.
Alternate potatoes and tomatoes in rows.
Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper.
Bake 20 to 25 minutes, or until potatoes begin to turn golden crisp around edge.