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Roasted Potatoes and Tomatoes with Rosemary
Posted By Nava On October 29, 2009 @ 5:49 pm In Potatoes, Easy and Elegant,Recipes,Vegetables All Year Round | No Comments
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
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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