Roasted Potatoes with Tomatoes, Basil and Garlic

Tasty and fresh!
Easy Serves
SKILL LEVEL 6 to 8 servings
3 cups ripe plum tomatoes, diced 1/2-inch
1/2 cup fresh chopped basil leaves
2 tablespoons Mazola® RightBlend® Oil
2 teaspoons fresh chopped garlic
1/2 teaspoon kosher salt
2 pounds small red pototoes, halved and quartered (1-inch pieces)
1/4 cup Mazola® RightBlend® Oil
1/2 cup onion slices
2 teaspoons fresh chopped garlic
2 teaspoons fresh lemon juice
2 teaspoons fresh minced rosemary
2 teaspoons kosher salt
1 teaspoon Italian herb seasoning
To taste black whole grinder pepper

Preheat oven to 450°F. Line baking sheet with heavy duty foil.

Combine tomato ingredients in a large bowl and set aside.

Combine potato ingredients in a separate bowl and stir to combine. Pour onto prepared pan; spread into a single layer and place into hot oven. Roast for 25 to 30 minutes stirring once, until potatoes are lightly browned and tender. Remove pan from oven, cool for 3 minutes.  Using a spatula, transfer cooked potatoes into the bowl with tomato mixture and stir to combine. Serve immediately.

Recipe Suggestion: Try adding 2 tablespoons chopped sun-dried tomatoes to the potato mixture for an additional flavor burst.



Total Time
Cook Time 25 to 30 minutes

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