Roasted Potatoes With Tomatoes & Rosemary

• Ready In: 40 mins
• Serves: 6

Ingredients

• 6  potatoes, long narrow
• 6  ripe plum tomatoes, sliced
•  olive oil
• 1  tablespoon  minced fresh rosemary (tsp. dry)
• 1  tablespoon  minced chives
•  salt and pepper

Directions

1. Preheat oven to 375 degrees.
2. Cook potatoes in skins, done but firm.
3. Peel and slice crosswise 1/2 in.
4. thick.
5. Oil large shallow baking dish.
6. Alternate potatoes and tomatoes in rows.
7. Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper.
8. Bake 20 to 25 minutes, or until potatoes begin to turn golden crisp around edge.