Imagine a side dish so irresistible that it steals the spotlight from your main course - welcome to the world of Roasted Potatoes with Tomatoes and Rosemary! This Mediterranean-inspired recipe is not just a simple side dish, but a flavor explosion that will transport your taste buds to the sun-drenched coastal regions of Southern Europe. With crispy golden potatoes, burst-in-your-mouth cherry tomatoes, and the aromatic punch of fresh rosemary, this dish promises to elevate your meal from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 pounds potatoes, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh rosemary, chopped
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Ensure the oven rack is positioned in the middle for even roasting.
- Wash potatoes thoroughly and cut them into uniform 1-inch cubes. Pat the potato pieces dry with a clean kitchen towel to ensure crispy roasting.
- In a large mixing bowl, combine diced potatoes, halved cherry tomatoes, and freshly chopped rosemary. Drizzle olive oil over the vegetables.
- Season the vegetables generously with salt and freshly ground black pepper. Toss everything together until the potatoes and tomatoes are evenly coated with oil and seasonings.
- Spread the potato and tomato mixture in a single layer on a large rimmed baking sheet. Ensure the vegetables are not overcrowded to allow proper roasting and browning.
- Place the baking sheet in the preheated oven and roast for 35 minutes, stirring once halfway through cooking to ensure even browning.
- Check the potatoes for doneness by piercing with a fork. They should be golden brown on the outside and tender on the inside.
- Remove from the oven and let rest for 5 minutes before serving. This allows the vegetables to settle and flavors to meld.
- Transfer to a serving dish and garnish with additional fresh rosemary if desired. Serve hot as a delicious side dish.
Tips
- Dry your potatoes thoroughly: Moisture is the enemy of crispy roasting. Use a clean kitchen towel to remove excess water after washing.
- Cut potatoes uniformly: Ensure all potato cubes are roughly the same size to guarantee even cooking and consistent texture.
- Don't overcrowd the baking sheet: Give your vegetables breathing room. Overcrowding leads to steaming instead of roasting, preventing that desirable golden-brown crispiness.
- Use high-quality olive oil: Since this recipe relies on simple ingredients, using a good extra virgin olive oil can significantly enhance the overall flavor.
- Stir midway through cooking: This helps achieve even browning and prevents any pieces from burning.
- Let the dish rest: Allowing the roasted vegetables to sit for a few minutes after cooking helps the flavors meld and makes the dish easier to serve.
Nutrition Facts
Calories: 179kcal
Carbohydrates: 20g
Protein: 2g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
