Oven-Roasted Potatoes with Tomatoes, Basil, and Garlic: A Mediterranean Delight

Roasted potatoes are a universal comfort food. They’re crispy on the outside, fluffy on the inside, and endlessly adaptable. This recipe takes the classic roasted potato to a new level by incorporating the vibrant flavors of the Mediterranean: juicy tomatoes, fragrant basil, and pungent garlic. This dish is incredibly easy to make, requires minimal ingredients, and is guaranteed to be a crowd-pleaser. It’s perfect as a side dish for grilled meats, fish, or even as a vegetarian main course.

Why You’ll Love This Roasted Potato Recipe

* **Simple and Easy:** This recipe requires minimal effort and common ingredients.
* **Flavorful:** The combination of tomatoes, basil, and garlic creates a symphony of flavors that perfectly complements the potatoes.
* **Versatile:** This dish can be served as a side or a vegetarian main course.
* **Customizable:** Easily adapt the recipe to your preferences by adding different herbs, spices, or vegetables.
* **Crowd-Pleasing:** Everyone loves roasted potatoes, and this Mediterranean twist is sure to impress.

Ingredients You’ll Need

* **Potatoes:** About 2 pounds of potatoes. Russet, Yukon Gold, or red potatoes work well. I prefer Yukon Gold for their creamy texture and slightly sweet flavor. Russets will give you that classic crispy exterior, while red potatoes hold their shape well during roasting.
* **Tomatoes:** 1.5 pounds of ripe tomatoes. Roma tomatoes are a good choice because they have a firm texture and fewer seeds. Cherry tomatoes or grape tomatoes can also be used, and they add a touch of sweetness.
* **Garlic:** 6-8 cloves of garlic, minced. Freshly minced garlic is essential for the best flavor.
* **Fresh Basil:** 1/2 cup of fresh basil leaves, roughly chopped. Fresh basil is key to the Mediterranean flavor profile. Don’t substitute with dried basil; the flavor is simply not the same.
* **Olive Oil:** 1/4 cup of extra virgin olive oil. Use a good quality olive oil for the best flavor.
* **Salt:** To taste.
* **Black Pepper:** To taste.
* **Optional:**
* **Red Pepper Flakes:** A pinch of red pepper flakes for a touch of heat.
* **Dried Oregano:** 1 teaspoon of dried oregano for added flavor.
* **Balsamic Glaze:** A drizzle of balsamic glaze at the end for a touch of sweetness and acidity.
* **Parmesan Cheese:** Grated Parmesan cheese for serving (if not vegan).

Step-by-Step Instructions

**Preparation (15 minutes):**

1. **Preheat Oven:** Preheat your oven to 400°F (200°C). Make sure your oven rack is positioned in the middle.
2. **Prepare the Potatoes:** Wash the potatoes thoroughly. You can peel them if you prefer, but I like to leave the skin on for extra nutrients and a rustic texture. Cut the potatoes into 1-inch cubes. Try to cut them into roughly the same size so they cook evenly.
3. **Prepare the Tomatoes:** Wash the tomatoes and cut them into bite-sized pieces. If using cherry tomatoes, you can cut them in half. If using larger tomatoes like Roma, cut them into 1-inch pieces.
4. **Mince the Garlic:** Peel and mince the garlic cloves. The finer you mince the garlic, the more its flavor will infuse the potatoes and tomatoes.
5. **Chop the Basil:** Roughly chop the fresh basil leaves. Save a few leaves for garnish, if desired.

**Roasting (35-40 minutes):**

1. **Combine Ingredients:** In a large bowl, combine the cubed potatoes, chopped tomatoes, minced garlic, chopped basil, olive oil, salt, and pepper. Add red pepper flakes and dried oregano, if using. Toss everything together until the potatoes and tomatoes are evenly coated with the oil and seasonings.
2. **Arrange on Baking Sheet:** Spread the potato and tomato mixture in a single layer on a large baking sheet. Make sure the potatoes are not overcrowded, as this will prevent them from browning properly. If necessary, use two baking sheets.
3. **Roast in the Oven:** Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the potatoes are tender and golden brown and the tomatoes are softened. Flip the potatoes halfway through cooking to ensure even browning.
4. **Check for Doneness:** To check if the potatoes are done, pierce them with a fork. They should be easily pierced with a slight resistance.

**Serving:**

1. **Remove from Oven:** Once the potatoes are cooked, remove the baking sheet from the oven.
2. **Optional Garnishes:** Drizzle with balsamic glaze and sprinkle with grated Parmesan cheese (if using). Garnish with fresh basil leaves.
3. **Serve Immediately:** Serve the roasted potatoes with tomatoes, basil, and garlic immediately. They are best enjoyed hot and fresh.

Tips for the Best Roasted Potatoes

* **Use the Right Potatoes:** The type of potato you use will affect the final texture of the dish. Yukon Gold potatoes are a good all-around choice for their creamy texture and slightly sweet flavor. Russet potatoes are great for a crispy exterior, while red potatoes hold their shape well.
* **Cut Potatoes Evenly:** Cutting the potatoes into roughly the same size ensures that they cook evenly.
* **Don’t Overcrowd the Baking Sheet:** Overcrowding the baking sheet will prevent the potatoes from browning properly. If necessary, use two baking sheets.
* **Roast at a High Temperature:** Roasting the potatoes at a high temperature (400°F/200°C) helps them to develop a crispy exterior.
* **Flip Halfway Through Cooking:** Flipping the potatoes halfway through cooking ensures even browning.
* **Use Fresh Herbs:** Fresh basil is essential for the best flavor. Don’t substitute with dried basil.
* **Don’t Be Afraid to Season Generously:** Season the potatoes and tomatoes generously with salt and pepper. This will help to bring out their natural flavors.
* **Experiment with Flavors:** Feel free to experiment with different herbs, spices, and vegetables. Some other great additions include rosemary, thyme, onions, bell peppers, and zucchini.

Variations and Additions

* **Add Onions:** Add sliced onions to the baking sheet along with the potatoes and tomatoes. Red onions or yellow onions work well.
* **Add Bell Peppers:** Add chopped bell peppers to the baking sheet for added color and flavor. Red, yellow, or orange bell peppers are all good choices.
* **Add Zucchini:** Add chopped zucchini to the baking sheet for a healthy and flavorful addition.
* **Add Rosemary or Thyme:** Add a sprig of fresh rosemary or thyme to the baking sheet for a more earthy flavor.
* **Make it Spicy:** Add a pinch of red pepper flakes or a dash of hot sauce for a touch of heat.
* **Add Feta Cheese:** Crumble feta cheese over the roasted potatoes at the end for a salty and tangy flavor.
* **Add Olives:** Add Kalamata olives or other types of olives to the baking sheet for a briny and flavorful addition.
* **Vegan Option:** Simply omit the Parmesan cheese (or use a vegan Parmesan alternative) to make this dish vegan.

Serving Suggestions

This roasted potato dish is incredibly versatile and can be served as a side dish or a vegetarian main course.

* **Side Dish:** Serve alongside grilled chicken, steak, fish, or pork.
* **Vegetarian Main Course:** Serve with a side salad or a piece of crusty bread.
* **Brunch:** Serve as part of a brunch spread with eggs, bacon, and toast.
* **Tapas:** Serve as part of a tapas platter with other small dishes.

Storage and Reheating

* **Storage:** Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the potatoes in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in a skillet over medium heat.

Nutritional Information (Approximate per serving)

* Calories: Approximately 250-300 calories (depending on the amount of olive oil used).
* Fat: 10-15 grams
* Carbohydrates: 35-40 grams
* Protein: 5-7 grams

(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)

Frequently Asked Questions (FAQ)

* **Can I use dried basil instead of fresh basil?**
* While you *can* use dried basil, the flavor will not be as vibrant or fresh as using fresh basil. If you have to use dried basil, use about 1 teaspoon.
* **Can I peel the potatoes?**
* Yes, you can peel the potatoes if you prefer. However, leaving the skin on adds extra nutrients and a rustic texture.
* **Can I use different types of potatoes?**
* Yes, you can use different types of potatoes. Yukon Gold, Russet, and red potatoes all work well.
* **Can I add other vegetables?**
* Yes, you can add other vegetables such as onions, bell peppers, zucchini, or eggplant.
* **How do I prevent the potatoes from sticking to the baking sheet?**
* Make sure the potatoes are evenly coated with olive oil and spread them in a single layer on the baking sheet. You can also line the baking sheet with parchment paper.
* **Can I make this dish ahead of time?**
* You can prepare the potatoes and tomatoes ahead of time and store them in the refrigerator. However, it is best to roast them just before serving.
* **Are these potatoes gluten-free?**
* Yes, this recipe is naturally gluten-free.
* **Can I freeze roasted potatoes?**
* While technically you *can* freeze roasted potatoes, the texture will change and they may become mushy upon thawing. It’s best to enjoy them fresh.

Enjoy!

This Oven-Roasted Potatoes with Tomatoes, Basil, and Garlic recipe is a delightful and easy way to enjoy the flavors of the Mediterranean. It’s perfect for a weeknight dinner, a weekend brunch, or a special occasion. Give it a try and let me know what you think in the comments below!