Roasted Potatoes With Tomatoes And Rosemary Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6 each: Potatoes, pref. long narrow
6 each: Ripe plum tomatoes, sliced
1 each: Olive oil,
1 T: 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 1/2 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.
Source from luhu.jp
but firm. Peel and slice crosswise 1/2 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.
Source from luhu.jp
Tags
Vegetables