Friday, April 10, 2015

Roast Potatoes with Tomatoes, Garlic & Wine

Recipe by Paula.

These are my favourite way to serve roast potatoes. The potatoes have crispy edges but are buttery soft at the same time. The tomatoes, garlic and wine combine with the olive oil to create a beautifully flavoured sauce.  Be sure to have lots of fresh bread on hand to mop up the sauce. Enjoy!

Serves: 4-6

2 lbs new baby potatoes
8 oz grape or cherry tomatoes, divided
6 cloves garlic, crushed
2 bay leaves
3 tablespoons olive oil
1/4 cup white wine
Salt and pepper to taste
3 tablespoons butter, cut into small cubes
3 tablespoons chopped fresh parsley


1. Preheat oven to 375F. Cut the potatoes in half or thirds depending on their size. Cut 1/2 of the tomatoes in half and set aside.

2. In a large bowl, combine potatoes, cut tomatoes, garlic, bay leaves, olive oil and white wine. Season generously with salt and pepper.

3. Add the mix to a roasting pan and spread out into an even layer. Distribute the butter evenly over the potatoes and cover the roasting pan with foil. Bake for 1 hour or until the potatoes are almost tender.

4. Increase the oven temperature to 425F. Remove the foil and stir in the remaining whole tomatoes. Roast, uncovered for another 1/2 hour or until the potatoes are tender and golden and the whole tomatoes are cooked.

5. Remove the bay leaves and discard. Stir the parsley into the potatoes. Serve immediately and drizzle the pan sauce over the tomatoes.



  1. I'm a chef this is a Very good recipe the only thing I added was some fresh rosemary it is awesome!

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