Roasted Potatoes with Tomatoes & Rosemary
Yield
6 servingsPrep
10 minCook
25 minReady
35 minLow Fat, Fat-Free, 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 |
|---|---|---|---|
| 6 | each |
potatoes
preferably long and narrow |
|
| 6 | each |
italian plum (roma) tomatoes
ripe, sliced |
|
| 1 | x |
olive oil
|
*
|
| 1 | tablespoon |
rosemary leaves
fresh |
|
| 1 | x |
chives
minced |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
potatoes
preferably long and narrow |
|
| 6 | each |
italian plum (roma) tomatoes
ripe, sliced |
|
| 1 | x |
olive oil
|
*
|
| 15 | ml |
rosemary leaves
fresh |
|
| 1 | x |
chives
minced |
*
|
| 1 | x |
salt and black pepper
|
*
|
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.
