Roasted Potatoes with Tomatoes, Basil, and Garlic

I thought this was a good side dish. I added green bell pepper.

These were excellent potatoes. I used baby blue, red and yukon golds. The additional flavor that the fresh tomatoe brings is delicious. My batch took about 45 minutes to cook and I added the basil the last 15 minutes. VERY good recipe- THANKS MYAGIKUN

When I think of Roasted Potatoes, I imagine potatoes that are crispy on the outside and tender inside. Maybe the tomatoes that I used (yellow tomatoes ripe from the garden) contained too much juice because instead of roasted potatoes and roasted tomatoes, I ended up with cooked potatoes in a slightly thickened tomato sauce. The flavors were very good (hence the "4" rating), but the texture was not what I was expecting. I topped the "casserole" with cheese to make it a complete light meal.

This was decent. I needed to use up some fresh tomatoes and I was surprised how good they tasted in this. I usually like my roasted potatoes more on the "dry" side, but these were good---just different. I added more rosemary as others suggested and more basil as well. These could really use some salt. By no means my favorite potato recipe, but the fresh herbs and tomatoes give it extra points in my book.