The Ultimate Roasted Potatoes and Tomatoes (A Perfect Side Dish)

Are you looking for that one perfect, goes-with-everything side dish? A recipe that is incredibly easy to make, uses a handful of simple ingredients, and delivers a huge amount of comforting, rustic flavor? These incredible Roasted Potatoes and Tomatoes are the answer.

This is your ultimate guide to mastering the art of perfect roasting. We’ll show you the simple secrets to getting potatoes that are wonderfully crispy and browned on the outside while staying soft and fluffy on the inside. Tossed with sweet, burst cherry tomatoes and aromatic garlic and rosemary, this is a side dish that will steal the show every single time.

What makes this recipe so special is its brilliant simplicity and the amazing flavor it achieves with just a sheet pan and a hot oven. It’s the perfect accompaniment to roasted chicken, grilled steak, or fish, and it’s a staple you’ll come back to again and again. Get ready to perfect your new favorite way to make Roasted Potatoes and Tomatoes.

Table of Contents

Table of Contents

The Secrets to Perfect Roasting

The difference between pale, steamed vegetables and perfectly golden-brown, caramelized ones comes down to a few simple but crucial techniques. This recipe for Roasted Potatoes and Tomatoes has them all built in.

1. The Hot Sheet Pan: This is the number one secret to a crispy exterior. By preheating your empty baking sheet in the oven, it gets screaming hot. When you spread your potatoes onto this hot surface, they begin to sear and crisp up immediately, preventing them from steaming in their own moisture.
2. High Heat: Roasting at a high temperature of 450°F is essential. This high heat cooks the vegetables quickly, making the insides tender and fluffy while creating that desirable browned and crispy outside.
3. The “Burst Tomato” Sauce: As the cherry tomatoes roast under the high heat, their skins blister and they burst, releasing their sweet, acidic juices. These juices mingle with the olive oil, garlic, and rosemary right on the pan, creating an incredible, rustic “pan sauce” that coats every piece of potato.
4. Whole Aromatics: We use whole rosemary sprigs and smashed (but not minced) garlic cloves. This is a smart technique for high-heat roasting, as it allows the aromatics to infuse the entire dish with their flavor without the risk of burning, which finely minced garlic would do.

The Key Ingredients for Your Roasted Potatoes and Tomatoes

This recipe uses a handful of simple, classic, and powerful ingredients.

• Red-Skinned Potatoes: These are a fantastic choice for roasting. They are a “waxy” potato, which means they have less starch and hold their shape beautifully when cooked, all while developing a wonderfully creamy interior. Yukon Gold potatoes are another excellent choice.
• Cherry or Grape Tomatoes: These sweet little tomatoes are perfect for this dish. They provide a burst of sweet, juicy acidity that balances the starchy potatoes.
• Fresh Rosemary and Garlic: The classic, aromatic duo that perfumes the entire dish with a rustic, savory flavor.
• Good Olive Oil: Using a good-quality olive oil will add a delicious, fruity flavor to your Roasted Potatoes and Tomatoes.

Step-by-Step Guide to Your Roasted Potatoes and Tomatoes

This easy, one-pan side dish comes together with minimal hands-on time.

1. Preheat Your Oven and Pan: Place a large, rimmed baking sheet in the oven. Preheat the oven to a hot 450°F.
2. Prepare the Vegetables: Cut your red-skinned potatoes lengthwise into eighths, creating uniform wedges. In a large bowl, toss the potato wedges with 2 tablespoons of olive oil, the whole cherry tomatoes, the 3 sprigs of fresh rosemary, and the 3 smashed garlic cloves. Season everything generously with kosher salt and freshly ground black pepper.
3. The First Roast: Carefully remove the hot baking sheet from the oven. Spread the potato and tomato mixture out on the hot pan in a single, even layer. It’s important not to overcrowd the pan. Place the potatoes cut-side down for the best initial sear. Roast for 15 minutes.
4. Flip and Finish: After 15 minutes, remove the pan from the oven. Use a spatula to flip the potato and tomato mixture over. Return the pan to the oven and roast for another 10 more minutes. Your Roasted Potatoes and Tomatoes are done when the potatoes are tender and golden brown, and the tomatoes have burst.
5. Serve: You can serve this delicious side dish hot, right from the pan. Before serving, you can remove the cooked rosemary sprigs and garlic cloves, or leave them in for a rustic presentation.

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What to Serve With Your Roasted Potatoes and Tomatoes

This versatile side dish is the perfect accompaniment to almost any main course. It is especially delicious with:

• A simple whole roasted chicken
• Grilled or pan-seared steak
• Juicy pork chops
• Flaky baked or pan-seared salmon
• As the base of a hearty breakfast bowl, topped with a fried or poached egg.

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Conclusion: A Simple Side Dish, Perfected

These Roasted Potatoes and Tomatoes are a perfect example of how a few simple techniques can transform humble ingredients into something truly special. The combination of the crispy, fluffy potatoes, the sweet burst tomatoes, and the aromatic garlic and rosemary is a timeless classic for a reason. This easy, reliable, and incredibly delicious recipe is sure to become a staple in your cooking repertoire.

Frequently Asked Questions (FAQs)