Name: Rosemary Potatoes & Tomatoes
Total time: 35 min
Ingredients: 1 pound tiny new potatoes, scrubbed and quartered (10 to 12); 2 tablespoons olive oil; 1 teaspoon chopped fresh rosemary; ¼ teaspoon salt; ¼ teaspoon ground pepper; 4 plum tomatoes, quartered lengthwise; ½ cup pitted Kalamata olives, halved; 3 cloves garlic, minced; ¼ cup shaved Parmesan cheese (1 ounce)

Ingredients

1 pound tiny new potatoes, scrubbed and quartered (10 to 12)
2 tablespoons olive oil
1 teaspoon chopped fresh rosemary
¼ teaspoon salt
¼ teaspoon ground pepper
4 plum tomatoes, quartered lengthwise
½ cup pitted Kalamata olives, halved
3 cloves garlic, minced
¼ cup shaved Parmesan cheese (1 ounce)

Directions

Step 1

Preheat oven to 450 degree F. Spray a 15x10-inch baking pan with cooking spray; place potatoes in pan.

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Step 2

Combine oil, rosemary, salt, and pepper in a small bowl; drizzle onto the potatoes, tossing to coat. Bake for 20 minutes, stirring once.
Step 3

Add tomato quarters, olives, and garlic; toss gently to coat. Bake for 5 to 10 minutes more or until the potatoes are tender and brown on the edges and the tomatoes are soft.
Step 4

Serve warm. Sprinkle with Parmesan.

Nutrition Facts

Serving Size: 2/3 cup

Per Serving:

103 calories; protein 3g; carbohydrates 11g; dietary fiber 2g; fat 5g; saturated fat 1g; cholesterol 2mg; sodium 208mg.

Exchanges:

1 starch, 1/2 fat

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts