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    Home Β» In the Kitchen Β» Side Dishes Β» Roasted Potatoes with Cherry (Sungold) Tomatoes

    Roasted Potatoes with Cherry (Sungold) Tomatoes

    Published: Sep 11, 2010 Β· Modified: Jul 5, 2019 by Eric Samuelson

    Roasted Potatoes with Cherry Tomatoes Potatoes and tomatoes - what a great combination. You may not think so at first, but just think back to the last French fries you ate. Most likely tomatoes were in the picture then in the form of ketchup. But why just combine the two when chowing down some greasy taters. Roasting some tomatoes along with your potatoes will bring a nice flavor to the palate and are a nice way to use up all those cherry tomatoes sitting in your garden. I used Sungold cherry tomatoes, which are orange colored cherry tomatoes, but you can use any cherry tomato variety that you wish.

    Here are the ingredients I used. I think this one of those recipes where measuring is not really necessarily. So I am just telling you what I used and you can season with the amounts you like.

    Unpeeled red skin potatoes (cut into bite sized pieces)
    Whole cherry tomatoes
    Olive oil
    Chopped garlic (I used about 3 cloves)
    Chopped basil
    Kosher salt
    Freshly ground black pepper

    Combine all the ingredients in your favorite baking dish. I suggest you line it with parchment paper, which makes clean up so much easier. Tomatoes contain a lot of sugar, so they can stick to your pans something fierce. Make sure to mix well when you add your seasonings, so that they are evenly distributed.

    Baked in a 375 degree oven for about 45-60 minutes, or until the potatoes are nice and soft. I just poke one with a fork to see if it's tender enough.

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    Nice to Meet You,

    Hi! I'm Eric : Father of 4, living just south of Ann Arbor, MI. I'm a reformed picky eater finding a new way to not conform. Eating what's in season is my jam (I also make it!)

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