Potatoes with Tomatoes and Parsley by
Inspired by ItalianFoodForever.com
Ingredients
1 1/2 Pounds of Veggie Box Potatoes (full share), Peeled, And Cut Into 2 Inch Pieces
1/4 Cup Olive Oil
1 Veggie Box Onion, Coarsely Chopped
2 Cloves Garlic, Minced
Full share Veggie Box Tomatoes, Halved, Seeded, Cored, And Cut Into Large Dice
Salt And Pepper To Taste
Dash Of Red Pepper Flakes
3 Tablespoons of chopped Veggie Box Parsley
Instructions
Preheat the oven to 375 degrees F.
Mix together the onions, oil, garlic and potatoes in an oven safe skillet or baking dish.
Season with the salt, pepper, and pepper flakes.
Bake for 30-40 minutes, or until the potatoes have started to turn golden brown, and can be easily pierced with a fork.
Increase the heat to 400 degrees, add the tomatoes, and return to the oven for an additional 10 minutes.
Stir in the fresh parsley, and serve.
Mix together the onions, oil, garlic and potatoes in an oven safe skillet or baking dish.
Season with the salt, pepper, and pepper flakes.
Bake for 30-40 minutes, or until the potatoes have started to turn golden brown, and can be easily pierced with a fork.
Increase the heat to 400 degrees, add the tomatoes, and return to the oven for an additional 10 minutes.
Stir in the fresh parsley, and serve.