Alright…. I can verify….it’s true, they’re good. And yes, the juice from tomatoes going into potatoes is yummy 😀
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 😀
I know… I really have to do sonething about this phonecam #smh
OH btw, 230 degrees Celsius is 446 degrees Fahrenheit J/S 😀
And so flexible too. Add your favorite seasonings to mix it up. Like garlic or basil or turmeric, onions….etc…
Psssssst… #BALSAMIC ~ makes everything better 😉
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:
- Preheat the oven to 230 degrees Celsius.
- Place all the ingredients in a shallow baking tray, sprinkle the herbs, drizzle with olive oil and season with salt and pepper.
- Bake for 50 minutes or until potatoes are golden and crispy.
- Serve as a side.
