Roasted Potatoes with Tomatoes, Basil and Garlic
With Mazola® Canola Oil
SERVING SIZE
6 TO 8 SERVINGS
TOTAL TIME
50 MINUTES
SKILL LEVEL
BEGINNER
Ingredients:
TOMATOES:
- 3 cups ripe plum tomatoes, diced 1/2-inch
- 1/2 cup fresh chopped basil leaves
- 2 tablespoons Mazola® Canola Olive Oil Blend
- 2 teaspoons fresh chopped garlic
- 1/2 teaspoon kosher salt
POTATOES:
- 2 pounds small red pototoes, halved and quartered (1-inch pieces)
- 1/4 cup Mazola Canola 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
Instructions:
- 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.
