Rosemary Potatoes and Tomatoes
Greek olives and olive oil--to brown and crisp the potatoes--add heart-healthy monounsaturated fat to this side dish recipe.
Prep Time:
10 mins
Total Time:
35 mins
Servings:
8 (2/3-cup) servings
Ingredients
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Nonstick cooking spay
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1 pound tiny new potatoes, scrubbed and quartered (10 to 12)
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2 tablespoons olive oil
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1 teaspoon snipped fresh rosemary
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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4 plum tomatoes, quartered lengthwise
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1/2 cup pitted kalamata olives, halved
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3 cloves garlic, minced
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1/4 cup shaved Parmesan cheese (1 ounce)
Directions
1.
Preheat oven to 450 degree F. Spray a 15x10x1-inch baking pan with nonstick cooking spray; place potatoes in pan.
2.
In a small bowl, combine oil, rosemary, salt, and pepper; drizzle onto potatoes, tossing to coat. Bake for 20 minutes, stirring once.
3.
Add tomato quarters, olives, and garlic; toss gently to coat. Bake for 5 to 10 minutes more or until potatoes are tender and brown on the edges and tomatoes are soft.
4.
Serve warm. Sprinkle with Parmesan cheese. Makes 8 (2/3-cup) servings.
Nutrition information
Calories 103, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 208 mg, Carbohydrate 11 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 39%, Calcium 6%, Iron 8%. Exchanges: Starch 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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