Rosemary Roasted Potatoes w/ Tomatoes and Goat Cheese
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Ingredients
- 4 each Russet Potatoes, sliced ¼ inch
- 2 tablespoons (30ml) Olive Oil
- 2 teaspoons (2g) Fine Sea Salt
- 1 teaspoon (1g) Freshly Cracked Black Pepper
- 3 teaspoons (3g) Freshly Chopped Rosemary
- 16 ounces (454g) Cherry Tomatoes
- 1 tablespoon Canola Oil
- 4 each (20g) Fresh Garlic, chopped
- 2 teaspoons (3g) Italian Seasoning
- 1 teaspoon (5ml) Red Wine Vinegar
- 1 each Sprig of Basil (optional)
- As Needed Olive Oil (for storing the tomatoes)
- 4 ounces Goat Cheese, Crumbled
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