Roasted Potatoes with Tomatoes, Basil, and Garlic

Roasted Potatoes with Tomatoes, Basil, and Garlic

96
MYAGIKUN 0

"Simple and light. The roasted tomato gives a light and tangy flavor which balances with the starchiness of the potatoes. Use a red or yellow potato for best flavor. Garlic, fresh basil, and a hint of rosemary add to the aroma. My girlfriend loves this as a side with chicken or pork."

Ingredients

35 m {{adjustedServings}} servings 136 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
  3. Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

96
  1. 123 Ratings

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The potatoes turn out great with basil and rosemary. But 400F is far too hot to ever expose basil to, not to mention for 30 minutes. The basil is best added 10 minutes prior to taking out of the...

I love any roasted potatoe!, but I always 'par boil first' it cuts cooking time and keeps the inside moist and the outside crisp and this is the key to not overcooking other added vegies etc.

Very nice. Used very small reds, cut in half and steamed for 10 minutes. Put on low sided foil covered baking sheet and drizzled with garlic infused EVOO. Cut fresh grape tomatoes in half and...