Roasted Potatoes with Tomatoes and Rosemary

Roasted Potatoes With Tomatoes And Rosemary

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  • 6
    potatoes, long, narrow
  • 6
    ripe plum tomatoes, sliced
  • ·
    olive oil
  • 1 Tbsp
    fresh rosemary minced or 1 teaspoon dry
  • ·
    chives, finely minced
  • ·
    salt and pepper

How to Make Roasted Potatoes with Tomatoes and Rosemary


  1. Preheat oven to 375.
  2. Cook potatoes in skins, done but firm.
  3. Peel and slice crosswise 1/2 inch thick.
  4. Oil large shallow baking dish.
  5. Alternate potatoes and tomatoes in rows.
  6. Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper.
  7. Bake 20 to 25 minutes, or until potatoes begin to turn golden crisp around edge.

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About Roasted Potatoes with Tomatoes and Rosemary

Course/Dish: Vegetables Potatoes
Other Tag: Quick & Easy

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