Roasted Potatoes and Tomatoes, Onion, Garlic, and Herbs

3 medium potatoes, peeled, washed, sliced thin
olive oil
1 or 2 Plum Tomatoes, sliced thin
1 tbsp.  minced fresh rosemary
1 clove minced garlic
1 small onion sliced thin
1-2 tsp butter (optional)
salt and freshly ground pepper to taste

Preheat the oven to 400°F. Line an 8” baking pan with parchment paper.
Place potatoes into a bowl and drizzle with olive oil and season with salt, pepper, and chopped rosemary and garlic.
Arrange the potato slices in overlapping slightly in rows on the bottom of the pan.
Top with slices of onion and then tomato.
Sprinkle with a little salt and pepper
Top with a second layer of potato and just one row of tomato in the middle.
Dot the top potatoes and tomatoes with butter or drizzle in a little more olive oil.
Cover the pan with foil and place in the middle of the oven for 30 minutes. Potatoes should be tender.
Remove the foil and continue to bake for an additional 10-15 minutes. The edges should begin to brown.
Serve as a side dish or top with a poached or fried egg for a brunch main dish.
Garnish with a little more rosemary, thyme, chopped chives, and parsley.

 

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