Roasted Potato and Tomato Tray Bake
Servings 6
Ingredients
Roasted Potatoes
- 1½ lb baby potatoes or larger potatoes in ¾" cubes
- 15 cloves garlic
- 2 tsp olive oil
- 1 tbsp fresh rosemary, chopped finely
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
Garnish
- ¾ tsp finishting salt
- 2 tbsp parsely chopped
Instructions
Slow Roasted Cherry Tomatoes
- Prepare tomatoes using the linked recipe. Take note that the slow roasting process takes between 3 and 4 hours and that this can be done the day before. As noted in the blog, you can certainly enjoy the roasted potatoes on there own!
Roasted Potatoes
- Pre-heat oven to 400°F
- Wash and dry the baby potatoes and peel garlic cloves
- Measure olive oil and seasonings into a large mixing bowl and stir to combine before adding potatoes and garlic cloves and mixing well to coat.
- Spread whole potatoes and garlic evenly over a parchment lined baking tray, leaving space between them so that the vegetables roast rather than steam.
- Roast potatoes and garlic initially for approximately 25 minutes before turning over the potatoes and garlic. We also like to rotate the baking tray 180° when placing it back in the oven. This will result in more even browning. Continue to roast for another 20 to 30 minutes or until potatoes are lightly browned and are fork tender.
- If you slow roasted cherry tomatoes as part of this recipe, add them to the potato tray approximately 10 minutes before roasting is complete, to warm them up.
Tahini Mustard Dressing
- While the potatotes and garlic are roasting, prepare the dressing using the linked recipe.
Assembly
- Remove the roasted vegetables from the pan to a serving platter and drizzle Tahini Mustard Dressing. Garnish with chopped parsely and finishing/flake salt.
