Title: Roasted Potatoes with Tomatoes and Rosemary
Categories: Vegetable
Yield: 6 Servings
| 6 | | Potatoes, pref. long narrow |
| 1 | | Olive oil |
| 1 | | Minced chives |
| 6 | | Ripe plum tomatoes, sliced |
| 1 | tb | Minced fresh rosemary (t dry |
| 1 | | Salt and pepper |
Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and
slice crosswise 1/2 in. thick.Oil large shallow baking dish. Alternate
potatoes and tomatoes in rows. Drizzle lightly with olive oil, sprinkle
with rosemary, chives, salt and pepper. Bake 20 to 25 min, or until
potatoes begin to turn golden crisp around edge.