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Rosemary Potatoes and Tomatoes

Greek olives and olive oil, which browns and crisps the potatoes, add monounsaturated fat to these Rosemary Potatoes and Tomatoes -- great for heart health.


Nonstick cooking spay
1 pound tiny new potatoes, scrubbed and quartered (10 to 12)
2 tablespoons olive oil
1 teaspoon snipped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 plum tomatoes, quartered lengthwise
1/2 cup pitted kalamata olives, halved
3 cloves garlic, minced
1/4 cup shaved Parmesan cheese (1 ounce)

1. Preheat oven to 450 degree F. Spray a 15x10x1-inch baking pan with nonstick cooking spray; place potatoes in pan.

2. In a small bowl, combine oil, rosemary, salt, and pepper; drizzle onto potatoes, tossing to coat. Bake for 20 minutes, stirring once.

3. Add tomato quarters, olives, and garlic; toss gently to coat. Bake for 5 to 10 minutes more or until potatoes are tender and brown on the edges and tomatoes are soft.

4. Serve warm. Sprinkle with Parmesan cheese. Makes 8 (2/3-cup) servings.

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