Ingredients for Roasted Fingerling Potatoes Grape Tomatoes And Olives
- 1 lb fingerling potatoes (or 1 lb small red potatoes)
- 1 pint grape tomatoes
- Kalamata Olive
- 1 clove minced garlic
- 1/4 cup olive oil
- 1 teaspoon dried rosemary (or 2 sprigs fresh rosemary)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, for garnish
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How to Make Roasted Fingerling Potatoes Grape Tomatoes And Olives
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare Potatoes: Wash and halve or quarter 1 lb fingerling potatoes lengthwise (or cut 1 lb small red potatoes into quarters).
- Prepare Dressing: In a large bowl, whisk together 1/4 cup olive oil, 1 teaspoon dried rosemary, 1 clove minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Combine: Add the potatoes, 1 pint grape tomatoes, and 1/2 cup Kalamata olives (or olives of your choice) to the bowl. Toss gently to coat evenly.
- Roast: Spread the vegetables in a single layer on the prepared baking sheet.
- Bake: Roast for 25-30 minutes, or until the potatoes are tender and the tomatoes have burst, stirring halfway through.
- Serve: Pour the roasted vegetables and their juices into a serving bowl. Garnish with fresh parsley and enjoy! Serve as a side dish with your favorite protein.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
5g
Fat
3g
Carbs
7g
