Roasted Potatoes and Tomatoes

By bns0607

Ingredients

• 1 1/2 pounds large red-skinned potatoes cut lengthwise into eighths.
• 2 tablespoons olive oil
• 1 pint cherry tomatoes
• 3 sprigs rosemary
• 3 smashed garlic cloves
• Salt and Pepper

Details

Servings 4

Preparation

Step 1

Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.