Roasted Potatoes and Tomatoes
By: Sheri Wetherell
Published: November 21, 2008

You like potato and I like potahto,
You like tomato and I like tomahto,
Potato, potahto, tomato, tomahto,
Let's just call the whole thing delish!
Alright, alright, I'll keep my day job. I know I can't sing for squat, but my taste buds sure struck a fine cord when they tasted this dish. Tender, buttery new potatoes and sweet little red tomatoes lightly salted and roasted - the perfect side to just about anything: fish, poultry, a big fat juicy steak, or just a simple tossed green salad.
Roasted Potatoes and Tomatoes
Preheat oven to 475 degrees F
Rub potatoes with softened butter or olive oil (or a bit of both! Restaurants do it, so can we!),
Toss in a bowl with salt and fresh cracked pepper to thoroughly coat,
Place potatoes in a roasting pan or on a cookie sheet and roast for about 30 minutes or until softened, turning frequently to brown all sides,
Add tomatoes about 15 minutes prior to pulling the entire dish out of the oven.

Comments:
Maris
November 21, 2008

I think it's amazing how little effort it can take sometimes to cook really delicious food! This looks great and so simple
Jessica Bern

I just printed this recipe. Even I think I can do this one. Please God, let it at least look as good as it does in your picture.
Alisa

I just finished making this and its soo good! I also tried tossing em up with a little pesto sauce and parmesan cheese and it was heavenly. Thanks for sharing this recipe, it really made my day!
Rosebud

Looks so devine!  Will try it tomorrow night with the last of our beautiful little cherry tomatoes from our summer garden.  Thanks, as always, for your lovely pictures and recipes.
Dreama

What a wonderfully simple and simply delicious recipe....thanks.
Joanna

i love roasted potatoes. their flavor is so much more complex than just a regular baked potato. i like how you added tomatoes. they give it a nice pop of color.