This Roasted Potatoes and Tomatoes recipe is such a good side dish to have in your repertoire. It's sliced potatoes baked with jammy roasted tomatoes, garlic, fresh thyme, and plenty of onions until everything is soft and the flavors have infused together. Topped with some fresh oregano for freshness. It's inspired by my trip to Puglia this summer for my honeymoon – I had a dish similar and was determined to remake it.
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Ingredients
Simple ingredients that each bring a lot of flavor really produce a delicious easy side dish –
- Potatoes: Yukon gold tomatoes, sliced into 3 pieces – skin can remain on!
- Tomatoes: I used cherry tomatoes halved.
- Since the tomatoes are roasted this recipe is great any time of year because they don't have to be in their prime!
- Thyme: Fresh thyme infuses into the potatoes as they bake and makes the dish taste more robust.
- Oregano: Fresh oregano is topped on the potatoes after they bake for a fresh herby element.
- Onion: A yellow onion sliced thin into half moons so it gets really soft and sweet as it bakes.
- Garlic: Three garlic cloves roughly sliced.
- Salt: Kosher salt.
- Olive Oil: Extra virgin olive oil can be used here since the oven stays below the smoke point (410°F).
Step by step instructions
One thing I love most about this potato side dish recipe is how easy it is - you literally combine everything in a baking dish and bake, tossing every now and then.
1. Add sliced potatoes, tomatoes, thyme, onion, garlic, salt, and olive oil to a baking dish.
2. Toss potatoes and other ingredients (except oregano) to combine and spread into an even layer.
3. Bake in a preheated 400°F oven for 1 hour, giving it a mix every 20 or so minutes.
4. Serve with fresh oregano on top.
Ingredient substitutions
- Potatoes: Any variety of potato can be used – russet potatoes, fingerling potatoes, red potatoes, baby potatoes, etc.
- Tomatoes: You can use any type of tomato – roma tomatoes, grape tomatoes, heirloom tomatoes, and so on. However, whichever you use, it needs to be cut so the juices can come out more easily.
- If you don't have access to fresh tomatoes, I'd suggest mixing in 1 tablespoon tomato paste when you toss everything together before baking.
- Herbs: Fresh rosemary in place of thyme would be great, fresh parsley or fresh basil in place of oregano would also be great.
- If you don't have fresh herbs, 2 teaspoon Italian seasoning can be used instead.
- Onion: Red onion can be used in place of yellow onion.
Tips and tricks
- Use an oven thermometer so you can monitor the temperature of your oven and make sure it’s properly preheated
- To test the done-ness of your potatoes, if you’re able to poke them with a fork without difficulty, it’s done!
- If the potatoes are looking a little dry as they roast, add another tablespoon of extra virgin olive oil.
- Season to taste – when they are cooled a bit out of the oven, taste and add more kosher salt to your liking.
- I would not recommend using a baking sheet – everything getting jammy and baking mixed together is what helps make this dish special.
- If you'd like, to serve, a drizzle of balsamic vinegar reduction would be delicious.
What to serve with potatoes
To make this potato and tomato side dish a full meal, I suggest any of the below dishes!
- Mains:
- Other sides:
Storage and reheating
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave for a few minutes until warmed through.
FAQs
No, you don’t have to. You can, but you don’t need to for this recipe, roasting them will cook them all the way through.
It removes the excess starch, but again, not necessary for this recipe.
This recipe won't necessary yield crispy potatoes because they're not baked in a single layer – the edges will get a little crisp and the onion will brown, but you'll be left with a tender juicy potato tomato concoction.
📖 Recipe
Roasted Potatoes and Tomatoes
Ingredients
- 1 lb yukon gold potatoes sliced into 8 half moons
- 1 pint cherry tomatoes halved
- 5 sprigs thyme
- 1 tablespoon fresh oregano
- ½ small yellow onion sliced in thin half moons
- 3 cloves garlic roughly sliced
- 2 teaspoon kosher salt
- 3 tbsp extra virgin olive oil
Instructions
- Preheat oven to 400°F.
- Add sliced potatoes, tomatoes, thyme, onion, garlic, salt, and olive oil to a baking dish.
- Toss potatoes and other ingredients (except oregano) to combine and spread into an even layer.
- Bake in a preheated oven for 1 hour, giving it a mix every 20 or so minutes.
- Serve with fresh oregano on top.
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