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READY IN 35 mins

Roasted Potatoes with Tomatoes, Basil, and Garlic

Read Reviews (92)

"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." — MYAGIKUN

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

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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PREP 15 mins
COOK 20 mins
READY IN 35 mins

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Reviews More Reviews

Most Helpful Positive Review

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.

—SOMETHING SPECIAL

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Most Helpful Critical Review

Aug 04, 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.

—Rain Audiart

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118 Ratings

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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.

—marysf

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Oct 14, 2003

I added 1/2 chopped onion and 1 sliced sweet pepper. My husband absolutely loved it. I will make this often.

—ACPHIFER

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Sep 03, 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!

—Jane

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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....

—Heaven

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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!

—Brittany Joy

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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!

—Nicolette

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Nutrition

Calories
136 kcal
7%

Carbohydrates
19.9 g
6%

Cholesterol
0 mg
0%

Fat
5.3 g
8%

Fiber
2.2 g
9%

Protein
2.6 g
5%

Sodium
9 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Potatoes with Tomatoes, Basil, and Garlic

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 136
Calories from Fat: 48

% Daily Value *
Total Fat 5.3g 8 %
Saturated Fat 0.7g 4 %
Cholesterol 0mg 0 %
Sodium 9mg < 1 %
** Potassium 97mg 3 %
Total Carbohydrates 19.9g 6 %
Dietary Fiber 2.2g 9 %
Protein 2.6g 5 %
** Sugars 2.2g
** Vitamin A 10 %
** Vitamin C 9 %
** Calcium 2 %
** Iron 2 %
** Thiamin 2 %
** Niacin 2 %
** Vitamin B6 3 %
** Magnesium 2 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.