Get ready to transform your ordinary side dish into a mouthwatering masterpiece that will have everyone at your table begging for seconds! These Roasted Potatoes with Tomato and Shallot are not just a recipe—they're a culinary adventure that combines crispy, golden potatoes with burst-in-your-mouth cherry tomatoes and caramelized shallots. Perfect for busy home cooks who want maximum flavor with minimal effort, this dish promises to elevate your meal from mundane to magnificent in just 35 minutes.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1.5 lbs baby potatoes, halved
- 1 cup cherry tomatoes
- 2 shallots, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease with olive oil to prevent sticking.
- Wash the baby potatoes thoroughly and pat them dry with a clean kitchen towel. Cut the potatoes in half lengthwise to ensure even cooking and maximum crispy surface area.
- Peel and thinly slice the shallots into rings or half-rings. Wash the cherry tomatoes and pat them dry.
- In a large mixing bowl, combine the halved potatoes, sliced shallots, and whole cherry tomatoes. Drizzle with olive oil, then sprinkle with dried thyme, salt, and freshly ground black pepper. Toss everything gently to ensure even coating.
- Spread the potato, shallot, and tomato mixture in a single layer on the prepared 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 25-30 minutes, turning the vegetables once halfway through cooking to ensure even browning and crispiness.
- The potatoes are done when they are golden brown and crispy on the outside, and tender when pierced with a fork. The tomatoes should be slightly blistered and the shallots caramelized.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving dish and garnish with fresh herbs like parsley or chives if desired.
Tips
- Choose the Right Potatoes: Baby potatoes work best for even cooking and maximum crispiness. Always halve them to increase surface area for browning.
- Don't Overcrowd: Give your vegetables breathing room on the baking sheet. Overcrowding leads to steaming instead of roasting, preventing that coveted crispy exterior.
- High Heat is Key: Roasting at 425°F ensures beautiful caramelization and crisp edges. Use a rimmed baking sheet to catch any delicious drippings.
- Pat Ingredients Dry: Removing excess moisture helps achieve that perfect golden-brown crunch on your potatoes.
- Toss Midway: Turning your vegetables halfway through cooking ensures even browning and prevents burning.
- Season Generously: Don't be shy with olive oil, salt, and herbs. They're the secret to transforming simple ingredients into a flavor sensation.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
