ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC
Simple and light. The roasted tomato gives a light and tangy flavor which balances with the starchiness of the potatoes. Use a red or yellow potato for 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.
Provided by MYAGIKUN
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
- Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 19.9 g, Fat 5.3 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 9.4 mg, Sugar 2.2 g
ROASTED POTATOES AND TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
- Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos
Nutrition Facts : Calories 196 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams
ROASTED CARROTS AND POTATOES
Roasted carrots and potatoes make a nice, easy, yummy side.
Provided by Peggy Oliver
Categories Side Dish Vegetables Carrots
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
- Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g
ROASTED NEW POTATOES AND TOMATOES WITH LARDO
Salumi isn't just for sandwiches: Dino Bugica, the executive chef at Taverna Santi in Geyserville, Calif., layers lardo over roasted potatoes and cherry tomatoes for a simple yet rich side dish.
Provided by Oliver Schwaner-Albright
Categories weekday, side dish
Time 45m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Toss the potatoes with olive oil and a light seasoning of salt and pepper, and roast in a 375-degree oven for about 35 minutes. Add rosemary; roast for another 5 minutes. Add the cherry tomatoes and cook for 5 minutes more, until the skins on the tomatoes begin to split and the potatoes are tender when pricked with a knife.
- Transfer to a serving dish; just before bringing to the table, layer the lardo on top.
SCALLOPED POTATOES WITH ROASTED TOMATOES
Take your scalloped potatoes up a notch by topping that cheesy goodness with sweet, roasted cherry tomatoes. It's a surprisingly easy way to add a fresh spin to a classic.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Arrange oven racks on top and bottom thirds of oven. Spray 13x9-inch (3-quart) glass baking dish and large rimmed baking pan with cooking spray.
- Stir sauce mix pouches (from potato mix boxes), boiling water, milk, Parmesan cheese, thyme and butter with whisk in baking dish. Stir in potatoes (from potato mix boxes).
- Place tomatoes in center of baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Arrange tomatoes evenly on baking pan.
- Place potato baking dish on bottom oven rack and tomato baking pan on top oven rack. Bake 30 to 35 minutes or until potatoes are tender and lightly browned and tomatoes are browned.
- Sprinkle parsley over top of tomatoes on baking pan. Stir to combine, and arrange on top of the baked scalloped potatoes. Let potatoes stand 10 minutes before serving.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 5 g, TransFat 0 g
POTATO, ONION & TOMATO BAKE
A fabulous twist to scalloped potatoes, this is the only way I like tomatoes hot - I'm referring to the temperature!
Provided by CountryLady
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Layer potato, tomato& onion in a greased, ovenproof baking dish, finishing with a potato layer.
- Dot each layer with pieces of butter and season with salt& pepper to taste.
- Combine milk, cream& stock and pour over potato mixture.
- Top with cheese.
- Dot with any remaining butter.
- Bake in preheated 350F oven for 1 hour or until potato is tender& golden brown.
ROASTED POTATOES, CHERRY TOMATOES, AND GREEN BEANS
Make and share this Roasted Potatoes, Cherry Tomatoes, and Green Beans recipe from Food.com.
Provided by Paula
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400^.
- Spray a jellyroll pan with non-stick cooking spray.
- Toss potatoes in a zip-top bag with 2 T. olive oil.
- Scatter on pan and sprinkle with salt and pepper.
- Roast until tender, approximately 50 minutes, turning occasionally.
- In the meantime, cook the green beans in a large saucepan of boiling salted water for 3 minutes.
- Drain beans and pat dry.
- Place beans, tomatoes, and garlic in another zip-top bag.
- Add 2 T. olive oil and shake to mix.
- When potatoes are tender, add the bean mixture and roast another 8 minutes.
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ROASTED POTATOES AND TOMATOES WITH ROSEMARY
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5/5 (1)Total Time 1 hr 10 minsCategory Potato Side DishCalories 146 per serving
- Oil a large round, oval, or rectangular shallow baking dish. Arrange the potato slices in overlapping rows. Drizzle lightly with more olive oil. Cover with a lid or foil and bake until just tender, about 25 minutes.
- Remove the lid and bake for 10 to 15 minutes longer, or until the potatoes are starting to brown.
- Slice the tomatoes about 1/4 inch thick. Remove the baking dish from the oven and arrange the tomatoes over the potatoes in any way you'd like.
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- Half baby potatoes, slice onion and peel garlic. Add potatoes, onion and garlic to a bowl which is big enough to toss it all around. Add remaining ingredients to the bowl: olive oil, fresh lime juice and seasonings and toss well, until coated evenly.
- Pour onto a prepared baking sheet (lightly greased). Place the potatoes cut side down on the baking sheet before putting them in the oven. Make sure to pick a big enough baking sheet. Do not overcrowd your baking sheet otherwise the roasted potatoes won’t crisp up.
- Place in oven and cook for 30-40 minutes, or until potato skins are crispy and browned and centers are cooked through. Flip potatoes halfway through (after 15-20 minutes).
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