Rosemary-Roasted Potatoes with Cherry Tomatoes
Crispy potatoes roasted with fragrant rosemary and sweet cherry tomatoes, a simple side that highlights garden-grown goodness. This mediterranean-inspired vegetarian ready in about 50 minutes pairs pounds, halved baby potatoes, tablespoons olive oil, tablespoon, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pounds, halved baby potatoes
- 3 tablespoons olive oil
- 1 tablespoon, chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pint cherry tomatoes
- 1/4 cup, chopped for garnish fresh rosemary
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 2 pounds halved baby potatoes with 3 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Step 2: Spread potatoes in a single layer on a baking sheet. Roast 25 minutes until golden at edges.
- Step 3: Add 1 pint cherry tomatoes to the baking sheet and continue roasting 15-20 minutes until tomatoes are blistered and potatoes are crisp.
- Step 4: Remove from oven, sprinkle with 1/4 cup chopped fresh rosemary, and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rosemary-Roasted Potatoes with Cherry Tomatoes take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rosemary-Roasted Potatoes with Cherry Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds, halved baby potatoes from drying out.
Can I substitute ingredients in Rosemary-Roasted Potatoes with Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rosemary-Roasted Potatoes with Cherry Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rosemary-Roasted Potatoes with Cherry Tomatoes?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order mediterranean delivery again.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
