Tomato Herb Potatoes Recipes

ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC

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.

Provided by MYAGIKUN

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 35m

Yield 8

Number Of Ingredients 6

Roasted Potatoes with Tomatoes, Basil, and Garlic image

Steps:

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

Nutrition Facts : Calories 136.4 calories, Carbohydrate 19.9 g, Fat 5.3 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 9.4 mg, Sugar 2.2 g

Ingredients

2 pounds red potatoes, chopped
1 ½ cups chopped fresh tomatoes
¾ cup fresh basil, chopped
3 cloves garlic, pressed
3 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary

TOMATO AND HERB POTATOES

Make and share this Tomato and Herb Potatoes recipe from Food.com.

Provided by Audrey M

Categories Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Tomato and Herb Potatoes image

Steps:

Coat a 13 x 9 inch baking pan with nonstick cooking spray.
Layer half of each of the sliced potatoes, onion, and tomato in pan; sprinkle with half of salt, thyme, and rosemay.
Repeat layers and drizzle evenly with olive oil.
Cover and bake at 425 degrees for 35 to 40 minutes or until tender.
Sprinkle with parsley.

Nutrition Facts : Calories 93.5, Fat 1.9, SaturatedFat 0.3, Sodium 151.5, Carbohydrate 18.2, Fiber 2.2, Sugar 2.8, Protein 1.9

Ingredients

nonstick cooking spray
4 medium baking potatoes, cut into 1/4 inch slices
2 medium size white onions, cut into 1/4 slices
5 plum tomatoes, sliced
1/2 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1 tablespoon olive oil
2 tablespoons chopped fresh parsley

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