Recipe courtesy of Food Network Kitchen
Roasted Potatoes and Tomatoes
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Directions

Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes. 

Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

IDEAS YOU'LL LOVE

Tomatoes Roasted with Pesto

Recipe courtesy of Ina Garten

Rosemary Roasted Potatoes

Recipe courtesy of Ina Garten

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Rosemary Roasted Potatoes

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Scalloped Potatoes

Recipe courtesy of Food Network Kitchen

Swordfish with Tomatoes and Capers

Recipe courtesy of Ina Garten

Roasted Chicken and Potatoes

Recipe courtesy of Melissa d'Arabian

Funeral Potatoes

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking