Taters & tomaters
By Chatelaine
* PLUS Total time: 25 minutes
Photo by Roberto Caruso
Ingredients
-
12
mini
potatoes
, quartered
-
1 3/4 cups
cherry
tomatoes
, about 1 pint
-
1 tbsp
olive oil
-
1/2 tsp
salt
-
2
garlic cloves
, thinly sliced
Instructions
- Preheat oven to 450F. Line a large baking sheet with parchment. Toss potatoes and tomatoes with oil and salt on prepared sheet. Season with pepper. Roast in centre of oven until potatoes are almost fork-tender, 25 to 30 minutes. Scatter garlic over mixture, then return to oven. Continue roasting until potatoes are dark golden around the edges, about 10 more minutes. Serve with Roasted fish & creamy dill sauce.
Nutrition (per serving)
- Calories
- 129,
- Protein
- 3 g,
- Carbohydrates
- 22 g,
- Fat
- 4 g,
- Sodium
- 299 mg.
