Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Roasted Potatoes With Tomatoes




Source of Recipe


Marlaoh






List of Ingredients



• 2 pounds red potatoes, chopped
  
• 1 1/2 cups chopped fresh tomatoes
  
• 3/4 cup fresh basil, chopped
  
• 3 cloves garlic, pressed
  
• 3 tablespoons extra virgin olive oil
  
• 1 teaspoon chopped fresh rosemary
  






Instructions



1. Preheat oven to 400 degrees.
   
2. In the prepared baking dish, toss the potatoes, tomatoes, basil and garlic with the olive oil. Sprinkle with rosemary. Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.