This recipe, contributed by Jane, combines potatoes and tomatoes into a warm dish for brunch, lunch, or dinner. Jane says, “The pot-matoes are a great side dish for any old thing, and would also work well cooled and topped onto some greens.”
Roasted Pot-matoes
Ingredients
- 2 cups diced potatoes
- 1 cup tomatoes whole or cut in half
- Olive oil
- 2 sprigs thyme
- Salt
- Black pepper
- Onion optional
Instructions
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Toss potatoes, tomatoes, and onion (if using) on olive oil, salt, and black pepper.
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Place on baking tray and toss on the sprigs of thyme.
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Roast in the oven at 425 for 15 minutes.
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Flip and roast for another 10-15 minutes. Serve hot.