Tomato and Garlic Roasted Potatoes
Serves: 4-6
 
Ingredients
  • 2 lbs small yellow potatoes (any waxy kind) - halved
  • sea salt
  • 2 large tomatoes
  • 3 garlic cloves - crushed and peeled
  • 2 sprigs rosemary - leaves stripped from stems
  • olive oil
  • freshly ground black pepper
Instructions
  1. Preheat the oven to 400° F (200° C).
  2. Put the potatoes in a medium pot, cover with cold water, salt well, and bring to a boil. Parboil for about 4 minutes, until slightly soft but not fully cooked, then drain.
  3. Cut the tomatoes in half. Use a spoon to scoop out the seeds and any of the tough core, discard. Halve the tomato halves once more. Put a box grater in a shallow bowl. Grate the tomatoes using the large hole side of the box grater, avoiding the skin, until you have a tomato puree.
  4. Put the parboiled potatoes in a rimmed baking dish. Add the tomato puree, garlic, rosemary, plenty of olive oil, and salt and pepper to taste. Mix well to coat. Roast for 1 hour, stirring periodically, until the potatoes are golden on the outside and creamy inside. Enjoy warm.
Recipe by Golubka Kitchen at https://golubkakitchen.com/tomato-and-garlic-roasted-potatoes/