Photo: Roasted Potatoes and Tomatoes Recipe
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
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By mwbuttrey
on December 03, 2012
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Love this one! I use it frequently. Then as leftovers, I add dijon mustard to it as either a warm or cold mustard based potato salad! Lovskies!
By cindyg88
on August 08, 2012
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We added onions and spicy peppers. The tomatoes and potatoes went well together.
By jansedora
on June 23, 2012
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super good!!!
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