ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC
Simple and light. The roasted tomato gives a light and tangy flavor which balances with the starchiness of the potatoes. Use a red or yellow potato for best flavor. Garlic, fresh basil, and a hint of rosemary add to the aroma. My girlfriend loves this as a side with chicken or pork.
Provided by MYAGIKUN
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
- Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 19.9 g, Fat 5.3 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 9.4 mg, Sugar 2.2 g
ROASTED POTATOES AND TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
- Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos
Nutrition Facts : Calories 196 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams
ROASTED POTATOES, CHERRY TOMATOES, AND GREEN BEANS
Make and share this Roasted Potatoes, Cherry Tomatoes, and Green Beans recipe from Food.com.
Provided by Paula
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400^.
- Spray a jellyroll pan with non-stick cooking spray.
- Toss potatoes in a zip-top bag with 2 T. olive oil.
- Scatter on pan and sprinkle with salt and pepper.
- Roast until tender, approximately 50 minutes, turning occasionally.
- In the meantime, cook the green beans in a large saucepan of boiling salted water for 3 minutes.
- Drain beans and pat dry.
- Place beans, tomatoes, and garlic in another zip-top bag.
- Add 2 T. olive oil and shake to mix.
- When potatoes are tender, add the bean mixture and roast another 8 minutes.
SUN-DRIED-TOMATO ROASTED POTATOES
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Place potatoes on a rimmed baking sheet. Toss with olive oil, tomato paste, salt, and rosemary sprigs.
- Roast until potatoes are golden brown in places and easily pierced with a knife, about 30 minutes.
ROASTED POTATOES AND CARROTS
These roasted potatoes and carrots are very easy and tasty.
Provided by Reem Chavez
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Put potatoes and carrots into a baking pan. Add olive oil, garlic, rosemary, oregano, salt, pepper, and chili powder; mix until well combined.
- Bake in the preheated oven until tender when poked with a fork, about 35 minutes. Remove from the oven and let cool before serving.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 44.2 g, Fat 18.4 g, Fiber 6.5 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 1016.9 mg, Sugar 4.6 g
ROASTED VEGETABLES
For a quick and simple side that never disappoints, try our Roasted Vegetables side dish. With roasted carrots, zucchini and onions, this colorful dish is packed with flavor. Save time prepping this sheet-pan side, and purchase packaged baby-cut carrots rather than whole carrots. Vegan or not, between the roasted zucchini, carrots and potatoes, there's something for everyone in this side. Prior to serving, we love sprinkling fresh herbs on the dish for a pop of color.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 450°F.
- In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
- Roast uncovered 20 minutes, stirring once.
- Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g
ROASTED NEW POTATOES AND TOMATOES WITH LARDO
Salumi isn't just for sandwiches: Dino Bugica, the executive chef at Taverna Santi in Geyserville, Calif., layers lardo over roasted potatoes and cherry tomatoes for a simple yet rich side dish.
Provided by Oliver Schwaner-Albright
Categories weekday, side dish
Time 45m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Toss the potatoes with olive oil and a light seasoning of salt and pepper, and roast in a 375-degree oven for about 35 minutes. Add rosemary; roast for another 5 minutes. Add the cherry tomatoes and cook for 5 minutes more, until the skins on the tomatoes begin to split and the potatoes are tender when pricked with a knife.
- Transfer to a serving dish; just before bringing to the table, layer the lardo on top.
SCALLOPED POTATOES WITH ROASTED TOMATOES
Take your scalloped potatoes up a notch by topping that cheesy goodness with sweet, roasted cherry tomatoes. It's a surprisingly easy way to add a fresh spin to a classic.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Arrange oven racks on top and bottom thirds of oven. Spray 13x9-inch (3-quart) glass baking dish and large rimmed baking pan with cooking spray.
- Stir sauce mix pouches (from potato mix boxes), boiling water, milk, Parmesan cheese, thyme and butter with whisk in baking dish. Stir in potatoes (from potato mix boxes).
- Place tomatoes in center of baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Arrange tomatoes evenly on baking pan.
- Place potato baking dish on bottom oven rack and tomato baking pan on top oven rack. Bake 30 to 35 minutes or until potatoes are tender and lightly browned and tomatoes are browned.
- Sprinkle parsley over top of tomatoes on baking pan. Stir to combine, and arrange on top of the baked scalloped potatoes. Let potatoes stand 10 minutes before serving.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 5 g, TransFat 0 g
ROASTED FINGERLING POTATOES, GRAPE TOMATOES AND OLIVES
This such a simple dish with so much flavor. Just tossed with fresh rosemary, olive oil and roasted. The fingerlings are creamy and tender, but small new or red potatoes would be a good substitute. I prefer kalamata olives, but use your favorite. For this dish, I really prefer grape or cherry tomatoes vs plum or Roma tomatoes. This is a very forgiving dish, there is no right or wrong, you can add more tomatoes, potatoes or olives according to your specific tastes. Serve with roasted chicken or lamb are my favorites, but it really is a wonderful easy side dish.
Provided by SarasotaCook
Categories Potato
Time 25m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Potatoes -- I prefer to cut them in lengthwise, either in quarters or thirds depending on the size. I keep the skin on as it is very thin. If you use red potatoes, I usually cut them in quarters.
- Dressing -- In a large bowl, mix the olive oil, salt, pepper, garlic and rosemary. Add in the potatoes, tomatoes and olives and toss well.
- Bake -- Add the vegetables to a baking pan coated with parchment paper (which I prefer) or you can use foil. Make sure to spread them out so it is not over crowded. Bake for approximately 25-30 minutes in a 425 degree oven on the middle shelf. You want to bake them until the potatoes are tender and the tomatoes begin to pop. Cooking time will vary depending on the size of the potatoes and tomatoes.
- Serve -- Make sure to pour all the vegetables and juice into a serving bowl or platter. The juice from the tomatoes and olive oil is great. Garnish with parsley. ENJOY!
ROASTED POTATOES WITH CREAM CHEESE AND SUN-DRIED TOMATO FILLING
Categories Potato Side Roast Cocktail Party Quick & Easy Cream Cheese Winter Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 hors d'oeuvres, serving 2
Number Of Ingredients 5
Steps:
- Cut twelve 1/4-inch-thick rounds from the middle of the potato, discarding the ends, pat them dry with paper towels, and brush them on both sides with the oil. Roast the potato slices on a baking sheet in the upper third of a preheated 500°F. oven for 6 minutes, or until the undersides are golden. Turn the slices, roast them for 6 minutes more, or until the undersides are golden and crisp, and let them cool until they can be handled.
- While the potatoes are roasting, in a bowl stir together the cream cheese, the tomatoes, the scallion, and salt and pepper to taste. Spread the filling on half the potato slices, top it with the remaining potato slices, pressing the slices together to form sandwiches, and halve the sandwiches.
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5/5 (1)Total Time 1 hr 10 minsCategory Potato Side DishCalories 146 per serving
- Oil a large round, oval, or rectangular shallow baking dish. Arrange the potato slices in overlapping rows. Drizzle lightly with more olive oil. Cover with a lid or foil and bake until just tender, about 25 minutes.
- Remove the lid and bake for 10 to 15 minutes longer, or until the potatoes are starting to brown.
- Slice the tomatoes about 1/4 inch thick. Remove the baking dish from the oven and arrange the tomatoes over the potatoes in any way you'd like.
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