Roasted Potatoes and Tomatoes is a delightful, less than 20 minute, one pan dish. Roasted brown butter garlic baby potatoes are tossed with bursting heirloom cherry tomatoes, fresh herbs and herbs de Provence for one moorish bite.
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What's to Love
These little classic baby creamer potatoes and gourmet cherry tomatoes are tossed together to create their own little juice that you just can't get enough of. The potatoes are roasted and crisp on the outside and soft and creamy on the inside.
The heirloom tomatoes have surrendered to the pan to just start to give away to a little of that precious fresh sweet tomato juice. If you want to kick this recipe up a notch, be sure to to slather a little Easy Herb Butter on top at the end of the cooking process.
The summer harvest is coming to an end of the fall harvest is ready to begin (Spring harvest for our dear friends down under). Roasted Potatoes and Tomatoes is a great dish to transition with.
Ingredients
It is amazing what a little garlic, dairy free margarine (butter) and Herbs de Provence can do for a dish. REALLY! Just 8 little ingredients and so much flavor.
We added the butter and the tomatoes at the end of the cooking process and this is when all the magic happens. The butter browns....delicious brown butter...fragrant Herbs de Provence and the tomatoes begin to slightly burst and give up all of their delicious juices.
Types of Potatoes
We used the little roasted baby potatoes and small cherry tomatoes in this dish to keep everything about the same size. However, you could certainly use large potatoes, like we used in our baked potato bar, and cut to size and whole tomatoes but you may have to add a little time to the cooking process.
Seasonings
If you do not have Herbs de Provence, you can and a little dried or fresh rosemary, thyme and oregano or even little basil to your Herbs de Provence Baby Potatoes and Tomatoes and it will be equally delicious.
We have made this roasted tomato recipe many different ways. I am all about using what you have on hand and not buying anything special to make a dish. With that being said, if you have extra seasoning left over, it is so fragrant in our gluten-free buns.
How to Cook?
We have also experimented with boiling and roasting the potatoes in advance and then waiting to finish the dish with a little butter and tomatoes right before company comes. This time-saving method works really well.
Another time saver is using a deep frying pan with a lid instead of dirtying 2 pots/pans. Our frying pan is about 2 inches deep so we could both boil and roast the potatoes in the same pan.
On a side note our lid does not match our pan so some steam escapes and it is perfect timing as when the 15 minute mark has arrived the water in our pan has completely evaporated. Of course, that mis-fitting lid saves us the step of not having to drain the water from the boiled potatoes. Win-win!
Vegan and Gluten-Free
Roasted Potatoes and Tomatoes recipe is dairy free, gluten-free and vegan. We used a little dairy free olive oil margarine for this dish. If you are not vegan or have dietary dairy issues then butter is best. For our low carb/diabetic friends, decrease the potato portion and increase the tomato portion or substitute potatoes with cauliflower.
When the oven is in use for roasts and other dishes stove top dishes, roasted Potatoes with Tomatoes is a super delicious and easy side dish.
More Tasty Side Dish Recipes
Crispy Roasted Red Potatoes and Cabbage
Balsamic Roasted Fennel and Carrots
Best Vegan Warm Swiss Chard Salad
Heirloom Tomato Cucumber Salad
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Herbs de Provence Baby Potatoes and Tomatoes
Ingredients
- 3 cups potatoes
classic whole baby creamers - water
enough to cover the potatoes or just until the very tips of potatoes peak through - salt and pepper
to taste - 2 tablespoon olive oil
- 1 teaspoon herbs de Provence
- 1 tablespoon butter
or dairy free margarine - 1 teaspoon garlic
dried powder (If using fresh do not add the garlic until the last part of the cooking process) - ⅓ pound tomatoes
or about 2 cups of heirloom medley tomatoes or cherry tomatoes - 1 tablespoon parsley chopped (optional- garnish)
Instructions
- Cover potatoes whole with just enough water so that the tips are peaking through and salt the water. Boil for approximately 15 minutes or until fork tender. (We used a 2 inch deep frying pan so that we could boil and roast the potatoes in just ONE pan.)
- Drain water from the potatoes. Add olive oil, salt and pepper to taste and herbs de Provence to the pan. Roast and brown potatoes for about 5 minutes. Do not stir with a spoon or fork but instead just give your pan a toss to not break up the tender potatoes.
- When potatoes are brown, add the garlic, tomatoes and butter. Lightly toss in pan for just a minute or two over medium heat just until the tomatoes begin to burst and the butter browns.
- Season to taste and toss with fresh parsley and enjoy.
Becky says
Excellent side dish for a hearty winter meal
Alane says
At what temperature do you roast the potatoes?
HWC Magazine says
Hi Alane!The beauty of this recipe is that you can do everything in one pan on the stove top. Maybe we should exchange the word roast with toast in the pan. After you are done boiling your potatoes on the stovetop in a pan. Just remove the lid and finish the cooking procedure right on the stove top at a medium heat with the lid off. Just until they are little toasty and the tomatoes just start to soften. If you prefer, you can put the potatoes and the tomatoes in the oven at 375 degrees F for about 10 minutes or just until the tomatoes start to soften. Wishing you a super weekend ahead.