Tomato Parmesan Roasted Potatoes. Another very versatile side dish to go with grilled chicken, pork or even fish. It is a particular favourite side dish on steak night at our house too.
Here’s a favourite side dish that I like to serve with practically any meal. These were served beside some grilled strip loin steaks for a very hearty and satisfying meal for even the biggest appetites.
Indeed the idea for this recipe came from a steakhouse I once visited. They were so delicious that I knew I’d end up trying them at home.
This recipe would also make a delicious vegetarian lunch all on its own. Or serve them the same way you would hash browns at Sunday brunch!
The potatoes are oven roasted before tossing them in a quick tomato compote just before serving. They are then and finished with some Parmesan cheese.
It is best to keep the potatoes and tomatoes separate until just before serving to preserve the crispiness of the roasted potatoes. This makes for a great textural difference along with this delicious combination of flavours.
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Tomato Parmesan Roast Potatoes - another very versatile side dish to go with grilled chicken, pork or even fish. It is a particular favourite side dish on steak night at our house too.
For the Roast Potatoes
- 8 large russet potatoes, peeled and cut into 2 inch cubes
- ¼ cup olive oil, butter or other oil will work as well; a butter/olive oil combination is very good too
- ½ tsp kosher salt
- ½ tsp cracked black pepper
For the Quick Tomato Compote
- 2 cloves minced garlic
- 3 tbsp olive oil
- 4 large ripe tomatoes diced
- 1 tbsp brown sugar
- 3 tbsp balsamic vinegar
- salt and pepper to season
- 2 tbsp chopped fresh oregano
- 1/4 tsp chili flakes, optional or adjust to taste
- Parmesan Cheese to grate on top when serving.
To prepare the Roast Potatoes
- Parboil the potatoes in salted water for about 4-5 minutes.
- Meanwhile in a 400 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
- After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the olive oil, salt and pepper.
- Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick.
- Roast the potatoes for about 45-60 minutes or until they are nicely golden brown all over, turning them every 15 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it.
- When fully cooked toss the potatoes immediately in the Quick Tomato Compote and serve with freshly grated Parmesan cheese.
To prepare the Quick Tomato Compote
- Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, oregano, brown sugar, salt, pepper.
- Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.
- Grate or shave some good Parmesan cheese over the top when serving.
Serving Size1 Serving
Amount Per Serving Calories 484 Total Fat 19g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 14g Cholesterol 8mg Sodium 265mg Carbohydrates 71g Net Carbohydrates 0g Fiber 9g Sugar 8g Sugar Alcohols 0g Protein 9g