Roasted Potatoes with Tomatoes
This delicious plant based side dish combines crispy roasted potatoes with melt in the mouth sweet cherry tomatoes! It all cooks in the oven at the same time, and gives you an easy base for a simple, low cost and tasty meal.
Ingredients
- 600 g (1.3 lb) baby potatoes, halved
- 400 g (14 oz) baby tomatoes, sliced in half
- 3 Tbsp olive oil, + more for roasting the potatoes in
- 1 Tbsp balsamic vinegar
- 2 tsp sugar
- 4 cloves garlic
- 1 handful chopped green herbs such as mint, cilantro, basil or parsley
Instructions
- Preheat the oven to 200C / 390F.
- Parboil the potatoes in boiling water for 5 minutes. Drain, toss in olive oil (just enough for all of the potatoes to be coated) and scatter on a large baking sheet with lots of space between them. Place in the top shelf of the oven.
- In a large bowl, mix the cherry tomatoes with 3 Tbsp olive oil + the balsamic vinegar, sugar and garlic until well combined. Pour into a deep roasting dish and add to the middle shelf of the oven
- Allow to cook for about 35 minutes, until the potatoes are well browned and the tomatoes have caramelized and created a thick juicy sauce around them. If the tomatoes are finished first, remove from the oven and leave to sit covered until the potatoes catch up!
- Assemble. Place your potatoes on a serving dish or bowl, and spoon the tomatoes on top and around them.
- Serve immediately.
Calories: 304kcal, Carbohydrates: 34g, Protein: 4g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 16mg, Potassium: 887mg, Fiber: 5g, Sugar: 6g, Vitamin A: 863IU, Vitamin C: 44mg, Calcium: 36mg, Iron: 2mg