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Roasted Potatoes with Tomatoes, Basil, & Garlic

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Recipe

Great flavor with the basil and tomatoes. I needed to use up some fresh tomatoes and I was surprised how good they tasted in this.

 

Yield

8 servings

Prep

15 min

Cook

20 min

Ready

35 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 pounds red skinned potatoes
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1 ½ cups tomatoes
chopped, fresh
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¾ cup basil
fresh, chopped
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3 cloves garlic
pressed
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3 tablespoons olive oil, extra-virgin
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1 teaspoon rosemary leaves
chopped, fresh
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Ingredients

Amount Measure Ingredient Features
907.2 g red skinned potatoes
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355 ml tomatoes
chopped, fresh
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177 ml basil
fresh, chopped
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3 cloves garlic
pressed
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45 ml olive oil, extra-virgin
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5 ml rosemary leaves
chopped, fresh
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Directions

Preheat oven to 400℉ (200℃) (200 degrees C).

In the prepared baking dish , toss the potatoes, tomatoes, basil, and garlic with the olive oil.

Sprinkle with the rosemary.

Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 14232% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 17%
Sugars g
Protein 8g
Vitamin A 6% Vitamin C 19%
Calcium 6% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
 

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