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!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
Lee Sackfield
s_l90@yahoo.comI would definitely make this dish again.
Donkey Mustard
mdonkey49@gmail.comThis recipe is a great way to use up leftover vegetables.
Patience Impatience
impatience.p@yahoo.comI loved the combination of flavors in this dish. The potatoes, tomatoes, and olives were all perfectly roasted.
Benny Maybach
m@hotmail.comThis dish was really easy to make and it was delicious! I would definitely recommend it.
Khris Parker
parker.k@aol.comThe potatoes were a little undercooked for my taste. I would roast them for a few minutes longer next time.
Jamerson Frazier
jamerson.frazier48@hotmail.comThis recipe was a bit too oily for my taste. I think I would reduce the amount of olive oil next time.
Wilson Calixto
wilsoncalixto@aol.comI was looking for a side dish to serve with grilled salmon and this recipe fit the bill perfectly. The potatoes, tomatoes, and olives were all roasted to perfection and the flavors were amazing. I will definitely be making this dish again.
John Currie
john58@yahoo.comThis dish was a great way to use up some leftover fingerling potatoes. I added a few extra cloves of garlic and some dried oregano, and it was delicious! I served it with grilled chicken and it was a perfect meal.
Rashka boy Official
rofficial@hotmail.comI'm not a huge fan of olives, but I loved them in this dish! The roasting process mellowed out their flavor and they were the perfect complement to the potatoes and tomatoes. I will definitely be making this dish again.
Sanju Jaat
jaat.s36@gmail.comThis recipe was easy to follow and the results were delicious! I loved the combination of flavors and textures. The potatoes were roasted to perfection and the tomatoes and olives were perfectly blistered. I will definitely be making this dish again.
jimins_wifey5
jimins_wifey537@hotmail.frThese roasted fingerling potatoes, grape tomatoes, and olives were a hit at my dinner party! The potatoes were crispy on the outside and fluffy on the inside, and the tomatoes and olives added a burst of flavor. I will definitely be making this dish