Roasted Potatoes and Tomatoes

By pavaldez

Ingredients

• 1 1/2 pounds large red-skinned potatoes 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.