Ingredients and Weight:
- 3 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 1 pint cherry tomatoes, halved
- 1/2 cup chopped fresh basil
- 4 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- In a large bowl, combine potatoes, tomatoes, basil, garlic, olive oil, salt, and pepper. Toss to coat.
- Spread mixture evenly on a baking sheet.
- Roast for 45 minutes, or until potatoes are tender and golden brown.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Carbohydrates: 40g
- Protein: 5g
- Fat: 10g
- Fiber: 5g
Dish Characteristics:
- Crispy roasted potatoes
- Juicy tomatoes
- Aromatic basil
- Flavorful garlic
- Savory and satisfying
User Comments:
- "These roasted potatoes are a game-changer!" - Jane Doe
- "The perfect side dish for any meal." - John Smith
- "The combination of flavors is out of this world." - Mary Jones
- "I've been making this recipe for years and it never disappoints." - Michael Brown
- "A simple yet delicious dish that's perfect for any occasion." - Sarah Miller
Special Precautions and Tips:
- Use a good quality olive oil for the best flavor.
- Cut the potatoes into even cubes for even roasting.
- Roast the potatoes until they are golden brown on the outside and tender on the inside.
- Sprinkle with additional fresh basil before serving for a pop of color and freshness.
