Roasted potatoes with rosemary, cherry tomatoes and garlic mix

Roasted potatoes with rosemary
Potatoes are used in Egypt in so many different dishes. One of my favorite potato dishes is very simple that is homemade french fries. They are usually cut in irregular shapes but they are fun to eat. I think the potatoes in Egypt are a bit different from Californian ones as they are more on the sweeter side. They look the same but they have some of the sweetness likeΒ the sweet potatoes. My second favorite dish is called “Sanyet el patatis”, it is basically an oven baked potato casserole with chicken, tomato sauce, onions and optional sliced bell peppers. I love to eat it with rice! For that recipe below, it is more American and it is super easy to prepare. I usually make it as a side dish in thanksgiving with Turkey and rice as shown below.

Traditional thanksgiving at my house.

Ingredients
6 red potatoes
5 thinly sliced garlic cloves
2 tablespoons olive oil
small cherry tomatoes (no need to count, just some :))
2 teaspoons rosemary
1 1/2 teaspoon paprika
1 lime juice
salt and pepper
Parsley to garnish

Preheat the oven to 400 degrees F.
Wash the potatoes. Dice all the potatoes without peeling in cubic shapes.
In a square pan, add the potatoes, sliced garlic, rosemary, paprika, salt, pepper, cherry tomatoes, olive oil and the lime juice. Mix all together.
Place in oven until done (30 to40 minutes, taste for doneness). Sprinkle the parsley on the top.

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One response to “Roasted potatoes with rosemary, cherry tomatoes and garlic mix

  1. Pingback: Baken Salmon with Egyptian marination | Scarf Gal Food·

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