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Ingredients
| white potatoes: 1 lb |
| olive oil: 2 tsp |
| fresh rosemary: 1 tsp |
| black pepper: 1/4 tsp (& salt) |
| red tomatoes: 4 |
| kalamata olives: 1 cup |
| garlic: 3 cloves |
| parmesan cheese: 1 oz |
Rosemary potatoes and tomatoes
Credit: www.diabeticlivingonline.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
1. Preheat oven to 450 degree F. Spray a 15x10x1-inch baking pan with nonstick cooking spray; place potatoes in pan.
2. In a small bowl, combine oil, rosemary, salt, and pepper; drizzle onto potatoes, tossing to coat. Bake for 20 minutes, stirring once.
3. Add tomato quarters, olives, and garlic; toss gently to coat. Bake for 5 to 10 minutes more or until potatoes are tender and brown on the edges and tomatoes are soft.
4. Serve warm. Sprinkle with Parmesan cheese. Makes 8 (2/3-cup) servings.