Roasted Potatoes and Tomatoes
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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Servings: 4 servings
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.
Video
Nutrition Estimate
Calories: 215kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1184mg | Potassium: 788mg | Fiber: 4g | Sugar: 4g | Vitamin A: 662IU | Vitamin C: 53mg | Calcium: 60mg | Iron: 3mg