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Rosemary Roasted Potatoes and Tomatoes Recipe

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1Rosemary Roasted Potatoes and Tomatoes Recipe Empty Rosemary Roasted Potatoes and Tomatoes Recipe on 30th November 2009, 3:18 pm

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
1 pounds potato(es), new (tiny), scrubbed and quartered 2 tablespoon oil, olive 1 teaspoon rosemary, snipped 1/4 teaspoon salt 1/4 teaspoon pepper, black ground 4 tomato(es), plum, quartered lengthwise 1/2 cup(s) olives, Kalamata, pitted, halved 3 clove(s) garlic, minced 1/4 cup(s) cheese, Parmesan, grated Preparation
1. Preheat oven to 450°F. Lightly grease a 15x10x1-inch baking pan; place potatoes in pan. In a small bowl, combine oil, rosemary, salt, and pepper; drizzle over potatoes, tossing to coat.

2. Bake for 20 minutes, stirring once. Add tomatoes, olives, and garlic, tossing to combine. Bake for 5 to 10 minutes more or until potatoes are tender and brown on the edges and tomatoes are soft. Transfer to a serving dish. Sprinkle with Parmesan cheese.

Nutritional Info (Per serving):
Calories: 103, Saturated Fat: 1g, Sodium: 208mg, Dietary Fiber: 2g, Total Fat: 5g, Carbs: 11g, Cholesterol: 2mg, Protein: 3g
Exchanges: Starch: 1, Fat: 0.5
Carb Choices: 0.5

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