Roasted Potatoes and Tomatoes with Rosemary

Roasted potatoes, flavored with rosemary, were a traditional dish of the old Roman Easter. Here is a contemporary interpretation of this dish.

Serves: 6 to 8

  • 6 medium red-skinned or yukon gold potatoes, preferably long and narrow
  • 4 to 6 firm ripe plum (Roma) tomatoes, sliced crosswise
  • Olive oil
  • 1 tablespoon minced fresh rosemary, or 1 teaspoon dried
  • Minced chives
  • Salt and freshly ground pepper to taste

Preheat the oven to 375 degrees. Cook, bake, or microwave the potatoes in their skins until done but still nice and firm. Peel and slice crosswise 1/2 inch thick.

Oil a large, shallow baking dish. Alternate the potato slices with the tomato slices in rows. Drizzle lightly with olive oil, then sprinkle with the rosemary, chives, salt, and pepper.

Bake for 20 to 25 minutes, or until the potatoes begin to turn golden and crisp around the edges.

 

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