Roasted Potatoes with Tomatoes and Rosemary
Casserole type dish. We like to serve it with just about
any type of meat -- steak, pork, chicken.
Ingredients
- 6 Potatoes
- Olive oil
- 1 ea Minced chives
- 6 ea Ripe plum tomatoes, sliced
- 1 tb Minced fresh rosemary (1t dry)
- Salt and pepper
Instructions
1. Preheat oven to 375F
2. Boil potatoes in skins until done, but firm
3. Peel and slice crosswise 1/2" thick
4. Oil large shallow baking dish
5. Alternate potatoes and tomatoes in rows
6. Drizzle lightly with olive oil, sprinkle with rosemary,
chives, salt and pepper
7. Bake 20 to 25 min, or until potatoes begin to turn golden
crisp around edge.
