With red and yellow tomatoes, finger-shaped potatoes and fresh thyme, this beautiful dish is packed with healthy goodness. Fingerling potatoes remain relatively small even when full grown, so they're a great choice for roasting. They come out of the oven crispy on the outside, but smooth and creamy on the inside, almost melting in your mouth when you take a bite. The tiny, roasted tomatoes bring a punchy contrast to the mix with their bright, bold flavor. Try this for your next Shabbat dinner and your family will be requesting it week to week.
- fingerling or baby potatoes - 2 lb/ 1kg, scrubbed and halved (about 2 dozen)
- red grape tomatoes - 1 cup, halved
- yellow grape tomatoes - 1 cup, halved
- garlic - 4 cloves, minced
- thyme - 5 fresh sprigs
- extra virgin olive oil - 2 Tbsp
- kosher salt and freshly ground black pepper - to taste
1. Preheat oven to 425 F. Line a baking sheet with parchment paper.
2. In a large bowl, combine potatoes, tomatoes, garlic and thyme. Drizzle with olive oil and sprinkle generously with salt and pepper. Stir gently to combine.
3. Spread mixture in a single layer on prepared baking sheet. Roast, uncovered, for 45-50 minutes or until potatoes are golden. They should be tender when pierced with a sharp knife.