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

A plated meal of roasted chicken with a side of Roasted Potatoes and Tomatoes.

A simple and rustic sheet pan side dish featuring roasted potatoes and tomatoes. Wedges of red-skinned potato and whole cherry tomatoes are tossed with olive oil, fresh rosemary sprigs, and smashed garlic cloves. The mixture is then roasted on a preheated baking sheet at high heat until the potatoes are tender and browned, and the tomatoes have burst.

Ingredients

Scale
  • 1 1/2 pounds large red-skinned potatoes, cut lengthwise into eighths
  • 2 tablespoons olive oil
  • 1 pint cherry tomatoes
  • 3 sprigs rosemary
  • 3 smashed garlic cloves
  • Salt and freshly ground pepper to taste

Instructions

  1. Place a rimmed baking sheet in the oven and preheat the oven to 450°F.
  2. In a large bowl, toss the potato wedges with the olive oil, cherry tomatoes, rosemary sprigs, smashed garlic cloves, salt, and pepper.
  3. Carefully remove the hot baking sheet from the oven. Spread the potato and tomato mixture onto the sheet, placing the potatoes cut-side down.
  4. Roast for 15 minutes.
  5. Remove the baking sheet from the oven, flip the mixture, and return to the oven to roast for 10 more minutes, or until the potatoes are tender and browned.
  6. Serve immediately.

Notes

  • Preheating the baking sheet in the oven before adding the potatoes is a key step that helps them to become crispy and prevents them from sticking.
  • Leaving the garlic cloves smashed and whole, and the rosemary on the sprig, infuses the dish with flavor without overwhelming it.

Nutrition

Find it online: https://www.eatswithsoul.com/roasted-potatoes-and-tomatoes/