1 1/2 pounds large red-skinned potatoes, cut lengthwise into eighths
2 tablespoons olive oil
1 pint cherry tomatoes
3 sprigs rosemary
3 smashed garlic cloves
salt and pepper
Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-potatoes-and-tomatoes-recipe/index.html