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Taters and tomaters Ingredients 12 mini potatoes, quartered 1 3/4 cups cherry tomatoes, about 1 pint 1 tbsp olive

ive 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.

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