Roasted Potatoes with Tomatoes, Basil, and Garlic

Roasted Potatoes with Tomatoes, Basil, and Garlic

96
MYAGIKUN 0

"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."
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Ingredients

35 m servings 136 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
  3. Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

96
  1. 123 Ratings

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Most helpful positive review

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.

Most helpful critical review

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...

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...

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.

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...

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

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 roastin...

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 ...

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!

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...

This was delicious, I added some left over bacon that I finely chopped and it really added to the flavor.