Tomato Roast Potatoes
Elevate your side dish game with these irresistible Tomato Roast Potatoes—an easy yet flavor-packed recipe that brings together crispy, golden baby potatoes and a rich, tangy tomato-based sauce. Roasted to perfection with a touch of smoky paprika, fresh rosemary, and thyme, these potatoes are tossed in a fragrant blend of sautéed garlic, balsamic-kissed cherry tomatoes, and tomato paste for an extra depth of flavor. Finished with a sprinkle of fresh parsley, this vibrant dish is ideal for weeknight dinners, meal prep, or your next gathering. Ready in under an hour, these oven-roasted potatoes strike the perfect balance between comfort food and gourmet flair. Try them as a hearty side or let them steal the spotlight on your table!
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Recipe Information
Ingredients
- 1.5 lbs Baby potatoes
- 10 oz Cherry tomatoes
- 3 tbsp Olive oil
- 3 pieces Garlic cloves
- 2 tbsp Tomato paste
- 1 tbsp Fresh rosemary
- 1 tsp Fresh thyme
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Balsamic vinegar
- 1 tbsp Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash the baby potatoes thoroughly and slice larger ones in half to ensure even cooking. Leave the smaller ones whole.
Place the potatoes into a large mixing bowl and drizzle with 2 tablespoons of olive oil. Sprinkle with paprika, salt, and black pepper, then toss to coat evenly.
Spread the seasoned potatoes onto a baking sheet lined with parchment paper. Roast in the oven for 25 minutes, flipping halfway through.
While the potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
Finely mince the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn them.
Add the tomato paste, cherry tomatoes, chopped rosemary, thyme, and balsamic vinegar to the skillet. Stir well to combine.
Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally. The cherry tomatoes should soften and break down, creating a chunky sauce.
Remove the roasted potatoes from the oven and transfer them to a large bowl. Pour the tomato sauce over the potatoes and toss gently to coat them evenly.
Transfer the coated potatoes back to the baking sheet and return them to the oven for an additional 10-15 minutes, until they are golden and slightly caramelized.
Remove from the oven and garnish with freshly chopped parsley before serving.
Serve warm as a side dish or enjoy them on their own!
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.8 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 991 mg | 21% | |
*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.
