Roasted Potatoes with Tomatoes and Rosemary – Vegetables

6 ea Potatoes, pref. long narrow

6 ea Ripe plum tomatoes, sliced

1 ea Olive oil

1 T Minced fresh rosemary (t dry

1 ea Minced chives

1 ea Salt and pepper

Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and slice crosswise 1/2 in. thick. Oil large shallow baking dish. Alternate potatoes and tomatoes in rows. Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper. Bake 20 to 25 min, or until potatoes begin to turn golden crisp around edge.