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Nancy's Kitchen - Tried and Tested Recipes
Roasted Tomatoes and Potatoes

Roasted Tomatoes and Potatoes

4 baking potatoes, peeled and cut into 1/4-inch slices
4 ripe tomatoes, coarsely chopped
2 onions, sliced
1/4 teaspoonsried oregano
1 tablespoon Parmesan or Romano cheese
Freshly ground pepper, to taste
1-1/2 tablespoons olive oil

Preheat oven to 400 degrees F.

In a large bowl combine potatoes, tomatoes, onion, oregano, cheese, and salt and pepper to taste. Toss to combine.

Brush a shallow nonstick baking pan with half of the olive oil. Spoon potato mixture into pan and top with remaining oil. Bake for about an hour or until potatoes are tender and browned, turning potatoes every 15 minutes. Remove from oven and let stand for 10 minutes. Serve warm.


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