Roasted Potatoes with Sun Dried Tomatoes
A few simple ingredients transforms Roasted Potatoes with Sun Dried Tomatoes to a perfect side dish for a busy weeknight. Perfectly roasted potatoes with tart sun dried tomatoes and finished off with freshly grated parmesan or Romano cheese. Finally tossed with Arugula for that peppery bite and a drizzle of good Balsamic vinegar. The potatoes can easily be roasted in the oven or on the grill depending on the time of year and due to the ease, will quickly be on your weekly rotation.
how to cook with Sun Dried Tomatoes
For many years, I have always had a jar of sun dried tomatoes in oil in my pantry. Why? Because I literally add it to almost anything to add a huge flavor boost with one single ingredient. Sun dried tomatoes had their hey day in the late 80’s and 90’s. By 2000, their hero status had diminished. But there are some of us, who continue to hail them heroes as they are a weeknight dinner wonder. The tomatoes packed in oil are by far the handier of the two versions. You can find these dried only where you have to hydrate them. I say, buy the jar and let your creativity run wild.
Here is Los Angeles, some of the brands of sun dried tomatoes that I buy for my pantry are the Sprouts brand because they are in olive oil and Mezzetta for the same reason. These two are my go to brands.
Recipes with Sun Dried Tomatoes
My all time favorite recipe with these beauties for a busy weeknight is Pasta with Chicken, Sun Dried Tomatoes and Garlic. It’s one of the most popular recipes on my site. The tomatoes help make a humble pasta and chicken dinner, a real winner. Another fave? My Mediterranean Pasta Salad. It’s filled with a mix of sharp flavors like Kalamata olives, roasted asparagus, prosciutto and pine nuts. Use sun dried tomatoes in oil tossed with baby greens or arugula with some shaved parmesan cheese for a quick salad. Add to quinoa with a little garlic. More ways? Cook chicken breasts or thighs in the tomatoes with some oil, a little salt and pepper, maybe Italian seasoning, and presto! Another quick dinner win. If you have time on the weekends, you can stuff chicken breasts and grill them like this Grilled Chicken and Prosciutto Involtini.
How to make Roasted Potatoes with Sun Dried Tomatoes
This is a snap to come together. Preheat oven to 350ºF. If you can, buy pre-washed baby potatoes. Place the potatoes in an oven safe dish, add 1/3 cup of the sun dried tomatoes in oil. If the tomatoes are whole, chop them into smaller pieces and return to the potatoes. Add a pinch of kosher salt and toss well. Feel free to adjust the amount of tomatoes and oil to completely cover potatoes. You can also add a small amount of olive oil to ensure potatoes are completely coated if you don’t want to add more tomatoes with oil.
Roast potatoes for about 30 minutes. Mid way through the roasting process, check to see if you need to turn any of the potatoes.
Remove and allow to cool. Once cooled, transfer potato and tomatoes to a shallow bowl and toss with Arugula, some Balsamic Vinegar, grated parmesan or Romano cheese. If the greens look a little dry, add a small amount of olive oil and toss again. Adjust salt and pepper to taste.
NOTE: The tomatoes become more tart when roasted, this is why I suggest using Balsamic Vinegar to balance out the tartness. It compliments the mixture well as does the sharpness of the cheese.
Grill method
Preheat grill to medium heat. For this recipe, take 2 pieces of foil large enough for the potatoes. Toss potatoes with olive oil, pinch of salt and pepper. (You will not add the tomatoes in this step if you use this method.) Create a packet with the foil ensuring it is tightly sealed. Place on preheated grill (medium heat) and “grill” for about 20 minutes. They should be fork tender when done. Remove from grill and allow to cool. Remove from foil and place potatoes in a shallow bowl. Toss with sun dried tomatoes, greens, cheese and Balsamic vinegar. You may need to add a little olive to the greens as well.
Serve at room temperature alongside your favorite protein.
Substitutions and tips
No, actually. You can skip the sun dried tomatoes and just toss the baby potatoes with olive oil, salt and pepper and bake as suggested. Once cooled, toss potatoes and greens with cheese, olive oil and Balsamic vinegar. You won’t get that same extra flavor from the tomatoes but the recipe works none the less.
Yes! Just cut into 1-2 inch chunks and follow recipe the same.
You can roast potatoes with olive oil, salt and pepper only. Toss in sun dried tomatoes when you toss ingredients together. This works great too!
Yes. Any tender, baby greens work well. Just allow potatoes to cool thoroughly. Arugula holds up well with dressing making it a hearty choice for this salad that will keep on a potluck table.
Yes, most all varieties work well for this recipe.
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Roasted Potatoes with Sun Dried Tomatoes
July 20, 2022Equipment
- 1 oven safe dish 1-2 quart
- 1 bowl small to medium
Ingredients
- 12 oz potatoes baby, rinsed and dried
- 1/3 cup sun dried tomatoes in oil thinly sliced
- 4 cups arugula rinsed and dried
- 1 tbsp Parmesan or Romano cheese grated
- 1 tbsp olive oil extra virgin
- 1 tbsp Balsamic vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 350ºF.
- Place the potatoes in an oven safe dish, add 1/3 cup of the sun dried tomatoes in oil. If the tomatoes are whole, chop them into smaller pieces and return to the potatoes. Add a pinch of kosher salt and toss well. Feel free to adjust the amount of tomatoes and oil to completely cover potatoes. You can also add a small amount of olive oil to ensure potatoes are completely coated.
- Roast potatoes for about 30 minutes. Mid way through the roasting process, check to see if you need to turn any of the potatoes.
- Remove and allow to cool. Once cooled, transfer potato and tomatoes to a shallow bowl and toss with Arugula, some Balsamic Vinegar, grated parmesan or Romano cheese. If the greens look a little dry, add a small amount of olive oil and toss again. Adjust salt and pepper to taste.
- NOTE: The tomatoes become more tart when roasted, this is why I suggest using Balsamic Vinegar to balance out the tartness. It compliments the mixture well as does the sharpness of the cheese.
- Serve at room temperature alongside your favorite protein.
Grill method
- Preheat grill to medium heat. For this recipe, take 2 pieces of foil large enough for the potatoes. Toss potatoes with olive oil, pinch of salt and pepper. (You will not add the tomatoes in this step if you use this method.)
- Create a packet with the foil ensuring it is tightly sealed. Place on preheated grill (medium heat) and "grill" for about 20 minutes. They should be fork tender when done.
- Remove from grill and allow to cool. Remove from foil and place potatoes in a shallow bowl.
- Toss with sun dried tomatoes, greens, cheese and Balsamic vinegar. You may need to add a little olive to the greens as well.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
