Roasted Baby Potatoes

Daniella Silver Daniella Silver
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With red and yellow tomatoes, finger-shaped potatoes and fresh thyme, this beautiful dish is packed with healthy goodness. Fingerling potatoes remain relatively small even when full grown, so they’re a great choice for roasting. They come out of the oven crispy on the outside, but smooth and creamy on the inside, almost melting in your mouth when you take a bite. The tiny, roasted tomatoes bring a punchy contrast to the mix with their bright, bold flavor. Try this for your next Shabbat dinner and your family will be requesting it week to week.

50m 6
Easy Vegetarian Vegan Pescatarian Gluten Free Low Fat Passover Parve

Directions

  1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.

  2. In a large bowl, combine potatoes, tomatoes, garlic and thyme. Drizzle with olive oil and sprinkle generously with salt and pepper. Stir gently to combine.

  3. Spread mixture in a single layer on prepared baking sheet. Roast, uncovered, for 45–50 minutes or until potatoes are golden. They should be tender when pierced with a sharp knife.

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