Portuguese Roast Potatoes with Tomatoes

• Vegetarian
• Gluten free

• Produce

  • 2 lbs Baby potatoes, new
  • 2 Bay leaves
  • 6 cloves Garlic
  • 8 oz Grape or cherry tomatoes
  • 3 tbsp Parsley, fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 3 tbsp Butter

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on portugueserecipes.ca

Description

Ingredients

• 2 lbs of new baby potatoes
• 8 ounces of grape or cherry tomatoes, divided in half
• 6 cloves garlic, crushed
• 3 tablespoons of olive oil
• 2 bay leaves
• 1/4 cup white wine
• Salt and pepper (to taste)
• 3 tablespoons of butter, cut into small cubes
• 3 tablespoons of chopped fresh parsley

Directions

• Preheat the oven to 375F. Cut the potatoes in half or thirds and Cut 1/2 of the tomatoes in half and set aside.  In a large bowl, combine potatoes, the cut tomatoes, garlic, bay leaves, olive oil and white wine. Season well with salt and pepper. Add the mix to a roasting pan and spread it out into a even layer. Distribute the butter evenly over the potatoes and cover the roasting pan with foil. Bake for 1 hour or until the potatoes are almost tender. Increase the oven temperature to 425F. Remove the foil and stir in the remaining whole tomatoes. Roast, uncovered for about 1/2 hour or until the potatoes are tender and golden and the tomatoes are cooked. Remove the bay leaves and discard. Stir the parsley into the potatoes. Serve immediately and drizzle the pan sauce over the tomatoes. Courtesy of myportuguesekitchen.com