Potatoes baked with baby plum tomatoes and rosemary
medium red-skinned potatoes, scrubbed and sliced
(Desirees work best)
baby plum tomatoes
(or any other sweet and small variety)
chopped fresh rosemary
(dried is ok too!)
Salt and freshly ground pepper
(or to taste)
Preheat the oven to 225 degrees C and oil a large baking dish. Arrange the potato slices in overlapping rows and drizzle lightly with more as required.
Cover with a lid or foil and bake until the slices are just tender, about 25 minutes.
Remove the lid and bake for 10 to 15 longer, or until the potatoes are starting to brown.
Slice the tomatoes about ¼ inch thick. Remove the baking dish from the oven and arrange the tomatoes over the potatoes in any way you’d like.
Return to the oven and bake for 10 minutes longer, or until the potatoes are completely tender on the inside and crisp around the edges, and the tomatoes have softened.
Remove from the oven and sprinkle with the rosemary, salt, and pepper. Serve at once.