Best 6 Tomato Herb Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Looking for a delicious and easy side dish that's perfect for any occasion? Look no further than these delectable tomato herb potatoes! Made with simple, fresh ingredients, these potatoes are roasted to perfection and bursting with flavor. The combination of juicy tomatoes, aromatic herbs, and tender potatoes creates a dish that's both satisfying and addictive. Whether you're serving them as a side dish for weeknight dinners, a festive holiday meal, or a summer barbecue, these tomato herb potatoes are sure to be a hit. And with three variations to choose from, you can easily customize them to your taste preferences. From classic roasted potatoes to zesty lemon-herb potatoes and indulgent cheesy potatoes, there's a recipe here for everyone. So gather your ingredients and get ready to experience the ultimate comfort food!

Check out the recipes below so you can choose the best recipe for yourself!

HERBED POTATOES AND TOMATOES



Herbed Potatoes and Tomatoes image

Adding a chopped ripe heirloom tomato to a simple side dish of boiled buttered baby potatoes adds a fresh sweet-tart flavor and extra juices to soak into the potatoes.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Put 1 pound mixed baby potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil; cook until tender, 15 minutes. Combine 2 tablespoons olive oil and 1 tablespoon melted butter in a large bowl. Add 1 chopped large heirloom tomato and 1 tablespoon each chopped parsley, chives and basil. Drain the potatoes; add to the bowl and toss. Season with salt and pepper.

ROASTED POTATOES AND TOMATOES



Roasted Potatoes and Tomatoes image

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

HERB POTATOES



Herb Potatoes image

A neighbor who always had a large garden showed me how to make these easy, buttery potatoes. For a flavor twist, sometimes I substitute fresh or dried dill for the parsley.-Kathie Morris, Redmond, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 4

6 medium red potatoes, cut into cubes
1/4 cup butter, cubed
1 to 2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes or until tender. Drain. Add butter, parsley, salt and pepper; stir until combined.

Nutrition Facts :

GARLIC AND HERB TOMATOES



Garlic and Herb Tomatoes image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS



Baked Chicken With Potatoes, Cherry Tomatoes and Herbs image

For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.

Provided by Julia Moskin

Categories     dinner, lunch, roasts, main course

Time 4h

Yield 4 servings

Number Of Ingredients 10

1 (3- to 4-pound) chicken, cut up, or 3 to 4 pounds bone-in, skin-on chicken thighs
4 tablespoons extra-virgin olive oil
1 tablespoon rosemary leaves (from about 2 sprigs)
Kosher salt and black pepper
2 small dried red chiles, crumbled, or 1/2 teaspoon red-pepper flakes
2 to 3 pounds large Yukon Gold potatoes, quartered
12 ounces cherry or grape tomatoes
1 large yellow onion, quartered and thickly sliced
1/4 cup dry white wine
4 to 6 basil sprigs, plus 2 tablespoons finely shredded leaves, for garnish

Steps:

  • Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
  • Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
  • Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
  • Discard basil sprigs. Garnish with shredded basil and serve immediately.

Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams

TOMATO & HERB POTATOES



Tomato & Herb Potatoes image

Found this in a potato cookbook picked up in a thrift shop. A nice simple side to make using fresh herbs & tomatoes.

Provided by Mandy

Categories     Potato

Time 18m

Yield 2 serving(s)

Number Of Ingredients 8

6 small new potatoes, scrubbed
15 g butter
6 cherry tomatoes, halved
2 teaspoons chives, snipped
1 teaspoon fresh parsley, chopped
1 teaspoon fresh basil, chopped
fresh ground black pepper
splash white wine (optional)

Steps:

  • Cook potatoes in boiling water until tender & drain well, set aside.
  • Melt butter in same pan, add tomatoes, herbs, pepper & wine if using, saute for 1 minute.
  • Return potatoes to pan, toss gently until heated through.

Tips:

  • Use small or medium potatoes for even cooking. Yukon Gold or red potatoes are good choices.
  • Scrub the potatoes clean, but don't peel them. The skin will help the potatoes hold their shape and prevent them from becoming mushy.
  • Cut the potatoes into uniform-sized pieces. This will help them cook evenly.
  • Toss the potatoes with olive oil, herbs, and spices before baking. This will help them brown and develop flavor.
  • Roast the potatoes in a hot oven until they are tender and browned. The exact cooking time will vary depending on the size of the potatoes.
  • Serve the potatoes immediately, while they are hot and crispy. You can garnish them with fresh herbs or a squeeze of lemon juice.

Conclusion:

These tomato-herb potatoes are the perfect summer side dish. They are easy to make, flavorful, and can be enjoyed by people of all ages. Whether you are serving them at a barbecue, potluck, or weeknight dinner, these potatoes are sure to be a hit. So next time you are looking for a delicious and easy side dish, give these tomato-herb potatoes a try!

Related Topics