Roasted Potatoes With Tomatoes & Rosemary |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
6 potatoes, long narrow |
6 ripe plum tomatoes, sliced |
olive oil |
1 tablespoon minced fresh rosemary (tsp. dry) |
1 tablespoon minced chives |
salt and pepper |
Directions:
1. Preheat oven to 375 degrees.
2. Cook potatoes in skins, done but firm.
3. Peel and slice crosswise 1/2 in.
4. thick.
5. Oil large shallow baking dish.
6. Alternate potatoes and tomatoes in rows.
7. Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper.
8. Bake 20 to 25 minutes, or until potatoes begin to turn golden crisp around edge.
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