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Roasted Potatoes with Tomatoes & Rosemary

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Submitted by runt 1

YIELD

6 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

6 6
EACH EACH POTATOES
preferably long and narrow
6 6
EACH EACH ITALIAN PLUM (ROMA) TOMATOES
ripe, sliced
1 1
X X OLIVE OIL *
1 15
TABLESPOON ML ROSEMARY LEAVES
fresh
1 1
X X CHIVES
minced *

Directions

Preheat oven to 375℉ (190℃).

Cook potatoes in skins, done but firm.

Peel and slice crosswise ½ 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 min, or until potatoes begin to turn golden crisp around edge.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 167 3% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 19%
Sugars g
Protein 8g
Vitamin A 21% Vitamin C 47%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 
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