Roasted Baby Potatoes & Tomato Bake
The Roasted Baby Potatoes & Tomato Bake is a simple, flavorful side dish featuring tender Baby Potatoes roasted alongside juicy Tomatoes and aromatic herbs.This dish is perfect for weeknight dinners, holiday meals, or as a healthy vegetarian option. Crispy edges, soft centers, and fragrant seasoning make it a crowd-pleaser.
Time Required
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes
Servings: 4
Ingredients
1½ lbs (700 g) baby potatoes, halved
1½ cups cherry tomatoes, halved
2 tbsp olive oil
1 tsp garlic powder or 2 cloves garlic, minced
1 tsp dried thyme or rosemary
½ tsp paprika
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
1. Preheat Oven
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare Potatoes
Toss halved baby potatoes with olive oil, garlic, thyme, paprika, salt, and pepper.
Place potatoes cut-side down on the baking sheet.
3. Roast Potatoes
Roast for 15–20 minutes.
4. Add Tomatoes
Add halved cherry tomatoes to the baking sheet and toss lightly with the potatoes.
Continue roasting for another 15 minutes until potatoes are golden and tender and tomatoes are slightly caramelized.
5. Garnish & Serve
Remove from oven, sprinkle with fresh parsley, and serve warm as a side dish or light main.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Roast the potatoes and tomatoes, store in the fridge for 2–3 days, and reheat in the oven.
Can I add other vegetables?
Yes. Bell peppers, zucchini, or onions work beautifully.
How do I get crispy potatoes?
Ensure the potatoes are cut evenly and spread out on the pan without overcrowding.
Nutritional Information
Calories: ~180 kcal
Protein: ~4 g
Carbohydrates: ~30 g
Fiber: ~5 g
Fat: ~6 g
Sodium: ~200 mg