Roasted potatoes with tomatoes and rosemary
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Potatoes, pref. long narrow |
| 6 | eaches | Ripe plum tomatoes, sliced |
| 1 | each | Olive oil |
| 1 | tablespoon | Minced fresh rosemary (t dry |
| 1 | each | Minced chives |
| 1 | each | Salt and pepper |
Directions
Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and slice crosswise ½ in. 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.
Related recipes
- Chicken rosemary with potatoes
- Garlic and rosemary roasted potatoes
- Potatoes roasted with garlic and rosemary
- Potatoes with tomatoes
- Red potatoes roasted with rosemary
- Roast potatoes with fennel & tomatoes
- Roast potatoes with fennel and tomatoes
- Roasted potatoes with garlic
- Roasted potatoes with garlic & thyme
- Roasted potatoes with garlic and fresh herbs
- Roasted potatoes with garlic and thyme
- Roasted potatoes with rosemary and garlic
- Roasted potatoes with sun dried tomatoes
- Roasted potatoes with tomatoes & rosemary
- Roasted potatoes with whole garlic and rosemary
- Roasted rosemary potatoes
- Roasted sweet potatoes and garlic with rosemary
- Roasted variegated potatoes with garlic and rosemary
- Rosemary roast potatoes with garlic
- Rosemary roasted potatoes