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roasted potatoes with tomatoes and rosemary

Ingredients For roasted potatoes with tomatoes and rosemary

  • 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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