Roasted Potatoes & Tomatoes

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Alright…. I can verify….it’s true, they’re good. And yes, the juice from tomatoes going into potatoes is yummy 😀

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I’m making this to go with grilled chicken kabobs…today.
I went over a lot of veggie kabob/grill options; finally made up my mind on this.
It’s because potatoes and tomatoes is what I have to work with yet they take very different times on a grill. It’s obviously doable but…this is simply easier. And it looks/sounds delicious 😀

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I know… I really have to do sonething about this phonecam #smh
OH btw, 230 degrees Celsius is 446 degrees Fahrenheit J/S 😀

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And so flexible too. Add your favorite seasonings to mix it up. Like garlic or basil or turmeric, onions….etc…
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Psssssst… #BALSAMIC ~ makes everything better 😉
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wood kitchen

roasted tomatoes and potatoes 1roasted tomatoes and potatoes 2

I have to say this is the best potatoes wedges I have ever made. The flavour of roasted tomato infused into the potato wedges, which is simply delicious.

Ingredients:

baby potatoes (10, cut into wedges), cherry tomatoes (8, halved), white pepper(1/2 teaspoon), mixed Italian herbs (1 teaspoon), olive oil, salt.

What to do:

  1. Preheat the oven to 230 degrees Celsius.
  2. Place all the ingredients in a shallow baking tray, sprinkle the herbs, drizzle with olive oil and season with salt and pepper.
  3. Bake for 50 minutes or until potatoes are golden and crispy.
  4. Serve as a side.

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