Roasted Potatoes with Tomatoes, Basil and Garlic Recipe
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Yield:
6 to 8 servings
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Total Time:
50 mins
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Prep Time:
20 mins
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Cook Time:
30 mins
Ingredients
- Tomatoes
- 3 cups ripe plum tomatoes, diced 1/2-inch
- 1/2 cup fresh chopped basil leaves
- 2 tablespoons Mazola® Corn Oil
- 2 teaspoons fresh chopped garlic
- 1/2 teaspoon kosher salt
- Potatoes
- 2 pounds small red pototoes, halved and quart ered (1-inch pieces)
- 1/4 cup Mazola® Corn Oil
- 1/2 cup onion slices
- 2 teaspoons fresh chopped garlic
- 2 teaspoons fresh lemon juice
- 2 teaspoons fresh minced rosemary
- 2 teaspoons kosher salt
- 1 teaspoon Italian herb seasoning
- To taste black whole grinder pepper
Instructions
- Step 1) Preheat oven to 450°F. Line baking sheet with heavy duty foil.
- Step 2) Combine tomato ingredients in a large bowl and set aside.
- Step 3) Combine potato ingredients in a separate bowl and stir to combine. Pour onto prepared pan; spread into a single layer and place into hot oven. Roast for 25 to 30 minutes stirring once, until potatoes are lightly browned and tender. Remove pan from oven, cool for 3 minutes. Using a spatula, transfer cooked potatoes into the bowl with tomato mixture and stir to combine. Serve immediately.
- Recipe Suggestion: Try adding 2 tablespoons chopped sun-dried tomatoes to the potato mixture for an additional flavor burst.
