Roasted Potatoes and Tomatoes

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Directions

  1. 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. 
  2. 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

Garlic Roasted Potatoes

Roasted Tomatoes

Rosemary Roasted Potatoes

Roasted Cherry Tomatoes

Roasted Sweet Potatoes with Honey and Cinnamon

Roasted Baby Potatoes with Rosemary

Roasted Garlic Mashed Potatoes

Crispy Sliced Roasted Potatoes

🤤 More Drool-Worthy Recipes