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This is a simple and light recipe for potatoes and tomatoes. The roasted tomato gives a light and tangy flavor which balances with the starchiness of the potatoes. Use red or yellow potatoes for the 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
- 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
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Toss potatoes, tomatoes, basil, and garlic with olive oil in the prepared baking dish. Sprinkle with rosemary.
Step 3
Bake in the preheated oven, turning occasionally until tender, 20 to 30 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 136 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat1g | 4% |
| Sodium9mg | 0% |
| Total Carbohydrate20g | 7% |
| Dietary Fiber2g | 8% |
| Total Sugars2g | |
| Protein3g | |
| Vitamin C5mg | 27% |
| Calcium13mg | 1% |
| Iron0mg | 1% |
| Potassium97mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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