The Ultimate Roasted Potatoes and Tomatoes (A Perfect Side Dish)
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 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
- Place a rimmed baking sheet in the oven and preheat the oven to 450°F.
- In a large bowl, toss the potato wedges with the olive oil, cherry tomatoes, rosemary sprigs, smashed garlic cloves, salt, and pepper.
- Carefully remove the hot baking sheet from the oven. Spread the potato and tomato mixture onto the sheet, placing the potatoes cut-side down.
- Roast for 15 minutes.
- 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.
- 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.
Find it online: https://www.eatswithsoul.com/roasted-potatoes-and-tomatoes/