Roasted Potatoes With Tomatoes And Rosemary
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 6 | Servings | |
INGREDIENTS
| 6 | Potatoes, pref. long narrow | |
| 1 | Olive oil | |
| 1 | Minced chives | |
| 6 | Ripe plum tomatoes, sliced | |
| 1 | T | Minced fresh rosemary, t dry |
| 1 | Salt and pepper |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 40
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 4.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g