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Roasted Potatoes with Tomatoes, Basil and Garlic

With Mazola® Canola Oil

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SERVING SIZE

6 TO 8 SERVINGS

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TOTAL TIME

50 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

TOMATOES:

  • 3 cups ripe plum tomatoes, diced 1/2-inch
  • 1/2 cup fresh chopped basil leaves
  • 2 tablespoons Mazola RightBlend Oil
  • 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:

  1. Preheat oven to 450°F. Line baking sheet with heavy duty foil.
  2. Combine tomato ingredients in a large bowl and set aside.
  3. 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.

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