Roasted Potatoes with Spicy Tomatoes
Transform your dinner table with this vibrant dish of Roasted Potatoes with Spicy Tomatoes! Golden Yukon Gold potatoes are perfectly roasted to crispy perfection, then topped with a bold and zesty tomato sauce made with juicy cherry tomatoes, fragrant garlic, and a touch of heat from red pepper flakes. A hint of paprika adds smoky depth, while fresh parsley provides a burst of freshness to complete the dish. This easy-to-make yet flavor-packed recipe is ready in under an hour, making it perfect for weeknight dinners or as a crowd-pleasing side dish. Whether you pair it with grilled meats, a hearty salad, or enjoy it on its own, this recipe delivers irresistible comfort food vibes with a spicy kick!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Yukon Gold potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cherry tomatoes
- 0.5 teaspoon Crushed red pepper flakes
- 3 cloves Garlic cloves
- 2 tablespoons Tomato paste
- 0.25 cups Vegetable broth
- 2 tablespoons Fresh parsley
- 1 teaspoon Paprika
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash and cut the Yukon Gold potatoes into 1-inch chunks. Pat them dry with a paper towel.
In a large bowl, toss the potato chunks with 2 tablespoons of olive oil, garlic powder, 0.5 teaspoon salt, 0.5 teaspoon black pepper, and 1 teaspoon of paprika until evenly coated.
Spread the potatoes onto the prepared baking sheet in a single layer, ensuring they have space to roast evenly.
Roast the potatoes in the preheated oven for 25-30 minutes, flipping them halfway through, until they are golden brown and crispy on the edges.
While the potatoes are roasting, prepare the spicy tomato sauce. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the crushed garlic cloves to the pan and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the cherry tomatoes and cook for 4-5 minutes, stirring occasionally, until they begin to soften and burst.
Stir in the tomato paste, crushed red pepper flakes, and remaining 0.5 teaspoon salt. Cook for another 2-3 minutes to blend the flavors.
Pour in the vegetable broth and simmer the mixture for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the skillet from heat and use the back of a spoon to gently mash some of the cherry tomatoes for a chunkier sauce, or leave them whole for a more rustic presentation.
When the potatoes are finished roasting, transfer them to a serving dish and spoon the spicy tomato sauce over the top.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2594 mg | 113% | |
| Total Carbohydrate | 148.9 g | 54% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 17.7 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4193 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
