At a Glance
- Potato Type: Russet
- Prep Method: Baked
- Cuisine: American
- Yield: 4
Recipe By: Potatoes USA
Ingredients
Rosemary Roasted Potato Slices
4 each Side Delights® Russet potatoes, sliced ¼ inch
2 Tbs. (30ml) Olive Oil
2 tsp Fine Sea Salt
1 tsp Freshly Cracked Black Pepper
3 tsp Freshly Chopped Rosemary
Marinated Tomatoes
16 oz Cherry Tomatoes
1 Tbs.Canola Oil
4 each Fresh Garlic, chopped
2 tsp Italian Seasoning
1 tsp Red Wine Vinegar
1 each Sprig of Basil (optional)
As needed Olive Oil (for storing the tomatoes)
4 oz Goat Cheese, Crumbled (Garnish)
Preparation
- Preheat the oven to 425 F (218 C).
- To make the tomatoes (which can be made any time in advance). Toss the tomatoes in the
canola oil and garlic. Place them on a baking sheet and bake for about 10-12 minutes, they
should begin to burst a little and get slightly charred. Remove from the oven and sprinkle with
the Italian seasoning and red wine vinegar - Consolidate the tomatoes into a small jar or crock and nestle the basil into the center of the
container. Pour enough olive oil over the tomatoes to cover and set aside at room temp until
ready to use. If making this well in advance be sure to store the tomatoes in the refrigerator (should last 7-10 days.) - In a large bowl toss the potato slices with the olive oil, sea salt, and black pepper. Place in a
single layer onto a baking sheet lined with aluminum foil or parchment paper. Place in the oven
and bake for 20-25 minutes or until golden and crispy on the outside. Remove from the oven and
sprinkle immediately with the chopped rosemary. - To serve arrange the crispy, hot potatoes on a plate/platter and top with some of the roasted
tomatoes. Top with the crumbled goat cheese and serve right away.
