Roasted Potatoes with Tomatoes and Rosemary

[Guest guest]

Roasted Potatoes with Tomatoes and Rosemary

 

6 potatoes, long narrow

olive oil

minced chives

6 ripe plum tomatoes, sliced

1 tbsp. minced fresh rosemary or 1 tsp. dry

salt and pepper

 

Preheat oven to 375 degrees.

Cook potatoes in skins, done but firm. Peel and slice crosswise 1/2 inch

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 minutes or until potatoes begin to turn golden crisp around

edge.

Serves 6.

 

 

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