Roasted Potatoes with Tomatoes, Basil, & Garlic
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 servingsPrep
15 minCook
20 minReady
35 minLow 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
|
|
| 1 ½ | cups |
tomatoes
chopped, fresh |
|
| ¾ | cup |
basil
fresh, chopped |
*
|
| 3 | cloves |
garlic
pressed |
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | teaspoon |
rosemary leaves
chopped, fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
red skinned potatoes
|
|
| 355 | ml |
tomatoes
chopped, fresh |
|
| 177 | ml |
basil
fresh, chopped |
*
|
| 3 | cloves |
garlic
pressed |
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 5 | ml |
rosemary leaves
chopped, fresh |
|
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.
