Made this for the family tonight as a change of pace and everyone loved it!

I love red petite potatoes because in addition to the attractive bright skin color, they offer a combination of fast cooking time, excellent flavor and are receptive to spicy seasonings.

I also enjoy grape tomatoes, usually in a salad or a standalone snack.  With a higher sugar content than many cherry tomatoes, grape tomatoes have become fast food, finger food and kid-friendly. They have a long shelf life, and unlike most cherry tomatoes, can be eaten neatly in one bite, making them a squirt-free choice for social occasions.

The following recipe that combines these two, makes for a great change of pace side dish.  This dish accompanied our Roasted Chicken and Italian Pole Beans earlier tonight.

Roasted Petite Red Potatoes and Grape Tomatoes

  • Preheat oven to 475 degrees F,
  • Rub potatoes with softened butter or olive oil,
  • Toss in a bowl with salt, fresh cracked pepper and Italian seasoning to thoroughly coat,
  • Place potatoes in a roasting pan and roast for about 30 minutes or until softened, turning frequently to brown all sides,
  • Add tomatoes about 15 minutes prior to pulling the entire dish out of the oven.

Roasted Petite Red Potatoes & Grape Tomatoes

Roasted Petite Red Potatoes & Grape Tomatoes

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