Taters & tomaters
11
- Prep Time5 min
- Total Time5 min
- Makes4 Servings
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 3g, Carbohydrates 22g, Fat 4g, Sodium 299mg.
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