Roasted Potatoes and Tomatoes with Garlic & Herbs


Pre-heat the oven to 450.

Brush a cookie sheet very liberally with olive oil.

Wash 1 lb. of potatoes.  Cut smaller ones in half lengthwise to make wedges.  Cut the large ones in quarters lengthwise.  Arrange on the cookie sheet.

Core 1 lb. of tomatoes and cut into halves (smaller ones) or quarters (larger ones).  Arrange in between the potatoes on the baking sheet.

Sprinkle with salt, pepper, and fresh rosemary leaves or other fresh herbs.

Roast the vegetables at 450 degrees for 12-15 minutes.

Meanwhile, mince 2-3 cloves of garlic.

Add the garlic to the pan and stir the vegetables to turn the potatoes and mix them with the tomato juices.

Cook for another 10 minutes or until the potatoes are nicely browned.

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