Roasted Potatoes with Tomatoes and Rosemary1
By Just A Pinch KitchenCrew
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- potatoes, long, narrow
- ripe plum tomatoes, sliced
- olive oil
- 1 Tbsp
- fresh rosemary minced or 1 teaspoon dry
- chives, finely minced
- salt and pepper
1Preheat oven to 375.
2Cook potatoes in skins, done but firm.
3Peel and slice crosswise 1/2 inch thick.
4Oil large shallow baking dish.
5Alternate potatoes and tomatoes in rows.
6Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper.
7Bake 20 to 25 minutes, or until potatoes begin to turn golden crisp around edge.