In this vibrant roasted red potato dish, fresh red potatoes and juicy cherry tomatoes combine with olive oil, minced garlic and your favorite fresh or dried herb blend for BIG flavor. This side dish recipe is really forgiving, so your measurements don’t need to be perfect. Needless to say, you must try these roasted red potatoes!
How To Make This Recipe
We start by preheating our oven to 450°F (230°C). While the oven preheats, we assemble our ingredients. We slice our large red potatoes into wedges and mince our garlic. We’re roasting over high heat, so we want to use a solid high heat oil. We love using avocado oil in this recipe because the neutral flavor doesn’t distract from the bright flavor of those roasted tomatoes.
In a large bowl, we coat our potato wedges with the avocado oil. Next, we add our tomatoes and minced garlic. We’ll season these with our herb blend. We gently mix our potatoes and tomatoes with clean hands to coat them evenly with oil and seasoning. We’re being extra careful here because we don’t want break those delicate tomatoes.
Next, we place our potato mixture on a baking sheet. We roast our red potatoes and tomatoes for 25 minutes or until they start to golden around the edges. We flip our potatoes at least once while baking to ensure they roast evenly.
Once you pull them from the oven, let our roasted red potatoes cool briefly and season them with a little sea salt. Serve warm.
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Recipe Card for Roasted Red Potatoes & Tomatoes
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Roasted Red Potatoes & Tomatoes
Equipment
- Baking sheet
Ingredients
- 4 large red potatoes sliced into wedges
- 1 pint cherry tomatoes
- 1 tablespoon avocado oil
- 2 cloves minced garlic
- 2 tablespoons herb and spice seasoning blend fresh or dried
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 450 F (230 C).
- In a large bowl, coat the potatoes wedges with avocado oil.
- Next, add your cherry tomatoes and minced garlic. Season with your preferred herb blend. Gently mix the potatoes and tomatoes to coat evenly. Take care not to break the tomatoes.
- Place the potato mix on a baking sheet with the cut side down.
- Roast the red potatoes and tomatoes for 25 minutes or until golden. Be sure to flip the potatoes once during the bake cycle.
- Serve these roasted red potatoes with fresh thyme, sea salt, fresh ground pepper or another garnish of your choice. Enjoy!
