Tomato and Garlic Roasted Potatoes
Ingredients
Instructions
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1Preheat the oven to 400° F (200° C).
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2Put the potatoes in a medium pot, cover with cold water, salt well, and bring to a boil. Parboil for about 4 minutes, until slightly soft but not fully cooked, then drain.
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3Cut the tomatoes in half. Use a spoon to scoop out the seeds and any of the tough core, discard. Halve the tomato halves once more. Put a box grater in a shallow bowl. Grate the tomatoes using the large hole side of the box grater, avoiding the skin, until you have a tomato puree.
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4Put the parboiled tomatoes in a rimmed baking dish. Add the tomato puree, garlic, rosemary, plenty of olive oil, and salt and pepper to taste. Mix well to coat. Roast for 1 hour, stirring periodically, until the potatoes are golden on the outside and creamy inside. Enjoy warm.
We have a recipe for lemon miso roasted potatoes that’s a huge crowd pleaser and very much worth the little bit of extra effort it requires. Today’s recipe employs a similar technique of roasting potatoes in a number of flavorful ingredients, more summery ones this time around. We grate fresh tomatoes into a puree, which gets mixed with potatoes, garlic, rosemary, olive oil, and seasonings. We then roast the potatoes until the ‘sauce’ that’s coating them becomes sticky and concentrated. The tomato puree contributes more of a general savoriness than a direct tomato flavor, and the garlic and rosemary take the dish over the top. The result is super flavorful, and the ingredients are very simple – our favorite kind of food. Hope you’ll give these a try!
- 2 lbs small yellow potatoes (any waxy kind) - halved
- sea salt
- 2 large tomatoes
- 3 garlic cloves - crushed and peeled
- 2 sprigs rosemary - leaves stripped from stems
- olive oil
- freshly ground black pepper
- Preheat the oven to 400° F (200° C).
- Put the potatoes in a medium pot, cover with cold water, salt well, and bring to a boil. Parboil for about 4 minutes, until slightly soft but not fully cooked, then drain.
- Cut the tomatoes in half. Use a spoon to scoop out the seeds and any of the tough core, discard. Halve the tomato halves once more. Put a box grater in a shallow bowl. Grate the tomatoes using the large hole side of the box grater, avoiding the skin, until you have a tomato puree.
- Put the parboiled tomatoes in a rimmed baking dish. Add the tomato puree, garlic, rosemary, plenty of olive oil, and salt and pepper to taste. Mix well to coat. Roast for 1 hour, stirring periodically, until the potatoes are golden on the outside and creamy inside. Enjoy warm.
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