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Roasted Potatoes with Tomatoes, Basil, and Garlic
SUBMITTED BY:
MYAGIKUN
PHOTO BY:
Maikel Mahadeo
"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."
RECIPE RATING:
Read Reviews
(58)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 pounds red potatoes, chopped
1 1/2 cups chopped fresh tomatoes
3/4 cup fresh basil, chopped
3 cloves garlic, pressed
3 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
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DIRECTIONS
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.
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REVIEWS
Reviewed on Aug. 13, 2006 by marysf
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marysf
Aug. 13, 2006
Very nice. Used very small reds, cut in half and steamed for 10 minutes. Put on low sided foil covered baking sheet and drizzled with garlic infused EVOO. Cut fresh grape tomatoes in half and tossed with potatoes, fresh basil and oil. Roasted at 425 deg. for 15 minutes on next lowest rack in oven. Tossed on the fresh chopped rosemary and back in oven for another 5 min. Before eating added more fresh basil and a grind of salt and fresh black pepper. Served with steamed fresh shrimp and roasted fresh corn. Steaming and roasting times can vary--they do for me.
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13 users found this review helpful
Very nice. Used very small reds, cut in half and steamed for 10 minutes. Put on low sided...
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Reviewed on Aug. 4, 2006 by
Rain Audiart
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Rain Audiart
Aug. 4, 2006
The potatoes turn out great with basil and rosemary. But 400F is far too hot to ever expose basil to, not to mention for 30 minutes. The basil is best added 10 minutes prior to taking out of the oven, and the tomatoes do best at 350F.
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13 users found this review helpful
The potatoes turn out great with basil and rosemary. But 400F is far too hot to ever expose...
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Reviewed on Aug. 12, 2006 by SOMETHING SPECIAL
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SOMETHING SPECIAL
Aug. 12, 2006
I love any roasted potatoe!, but I always 'par boil first' it cuts cooking time and keeps the inside moist and the outside crisp and this is the key to not overcooking other added vegies etc.
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8 users found this review helpful
I love any roasted potatoe!, but I always 'par boil first' it cuts cooking time and keeps the...
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Reviewed on Oct. 14, 2003 by
ACPHIFER
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ACPHIFER
Oct. 14, 2003
I added 1/2 chopped onion and 1 sliced sweet pepper. My husband absolutely loved it. I will make this often.
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7 users found this review helpful
I added 1/2 chopped onion and 1 sliced sweet pepper. My husband absolutely loved it. I will...
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Reviewed on Sep. 3, 2005 by
Jane
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Jane
Sep. 3, 2005
I really enjoyed this. As always, I like to twist things around just a bit. I agree with everyone who suggested more rosemary. Even if your not a big fan of garlic, more IS better. After roasting it becomes sweet, and mild. I added just a sprinkel or two of Balsamic viniger, and tossed everything together before baking. Yumm!
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5 users found this review helpful
I really enjoyed this. As always, I like to twist things around just a bit. I agree with...
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Reviewed on Jun. 27, 2005 by
Heaven
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Heaven
Jun. 27, 2005
This was good but as written I can definitely see how they could be bland. I upped my fresh rosemary, added more basil, more garlic, some garlic pepper and garlic salt, season salt etc and they came out very tasty....
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5 users found this review helpful
This was good but as written I can definitely see how they could be bland. I upped my fresh...
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Reviewed on Feb. 25, 2008 by
gina brown
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gina brown
Feb. 25, 2008
VERY GOOD!! Can never go wrong with basil and garlic with potatoes!
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3 users found this review helpful
VERY GOOD!! Can never go wrong with basil and garlic with potatoes!
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Reviewed on Jan. 18, 2007 by
Brittany Joy
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Brittany Joy
Jan. 18, 2007
This is a wonderful dish. I added fresh cracked black pepper and sprinkled parmesan cheese on the top for the last 10 minutes. Wonderful flavors without being too heavy!
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3 users found this review helpful
This is a wonderful dish. I added fresh cracked black pepper and sprinkled parmesan cheese on...
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Reviewed on May 3, 2006 by
APA1128
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APA1128
May 3, 2006
The flavor for this dish is excellent. However, I added salt,pepper and extra rosemary - and I'm glad I did, or it would've been very bland. Also, the temperature and time allowed on this dish is inaccurate. I roasted at 400F for 35 minutes, and the potatoes were not completely done.
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3 users found this review helpful
The flavor for this dish is excellent. However, I added salt,pepper and extra rosemary - and...
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Reviewed on Apr. 26, 2006 by
Nicolette
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Nicolette
Apr. 26, 2006
A nice side dish to serve with 'Easy Tilapia with Wine & Tomatoes'. For the tomatoes, I used canned petite diced (drained of excess liquid) which roasted to a sundried tomato chewiness -- a fav. Added more garlic, S & P and a drizzle of balsamic vinegar. Diced on the smallish side, the potatoes were done in 30 min. Thanks!
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3 users found this review helpful
A nice side dish to serve with 'Easy Tilapia with Wine & Tomatoes'. For the tomatoes, I used...
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