Crispy Tomato Potatoes

Overhead view of a white with blue rim baking pan with roast potatoes tossed with tomato sauce and garnished with parsley, with a green tea towel and ingredients visible at the side.

5 from 3 votes

You won't be able to stop eating these tomato potatoes! Crispy on the outside, tender on the inside and tossed in a fresh and vibrant homemade tomato sauce. No pre-cooking required. Prep the potatoes in around 10 minutes, then the oven does the rest of the work!

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: Mediterranean

Diet: Gluten Free, Vegetarian

Servings:

Author: Helen Schofield

Equipment

grater with container

Ingredients

2 pounds potatoes (Russets, Yukon Gold, all-purpose potatoes, or any with a high starch content that are good for roasting)
⅓ cup olive oil (around 3 tablespoons for roasting the potatoes, and the rest for the tomato sauce)
1 teaspoon salt (plus a little extra for grinding over the potatoes)
¼ teaspoon pepper
3 (to 4) medium tomatoes (If they aren't in season, you can use a can of chopped tomatoes instead)
1 tablespoon tomato paste (concentrate)
3 cloves garlic (peeled and chopped into a few pieces)
2 teaspoons dried oregano (substitute with mixed Italian herbs, dried basil, or a mix of your favorite dried herbs)
1 tablespoon smoked paprika (if you don't have smoked, regular or sweet are fine)
1½ tablespoons honey (or use sugar instead to taste)
fresh parsley (to serve - optional)

cups/ounces - grams/ml

Instructions

Preheat the oven to 390F/200C (fan oven - if using a conventional oven, increase temperature to 420F/215C).
Wash the potatoes, then cut them into roughly 1.5 inch pieces. Put them into a large baking pan (9 X 13 inches/23 X 33 cm or similar), Drizzle with around 3 tablespoons of the olive oil and toss, then grind over some salt to taste.
2 pounds potatoes
Roast the potatoes for about 50 minutes, tossing them half way through to prevent sticking.
Meanwhile, make the tomato sauce. Start by grating the tomatoes with a coarse grater. If you have a standard flat grater, lay it over the top of a food processor or bowl so that you can grate the pulp straight into it. If you have a box grater, put it into a flat-bottomed bowl or dish so that you can catch the pulp in a similar way. You'll find the tomato skin will naturally get left behind in your hand.
3 (to 4) medium tomatoes
Then, if you have a food processor (a small one is perfect), pulse the tomato pulp together with the rest of the olive oil, the rest of the salt, the pepper, the tomato paste, the garlic, oregano, smoked paprika and honey. If you don't have a food processor, you can simply whisk the ingredients for the sauce together. The only difference is that you should crush the garlic if making it this way.
⅓ cup olive oil, 1 teaspoon salt, ¼ teaspoon pepper, 1 tablespoon tomato paste, 3 cloves garlic, 2 teaspoons dried oregano, 1 tablespoon smoked paprika, 1½ tablespoons honey
When the potatoes are golden and crisp, toss the sauce through them. Then return to the oven for 10 to 15 minutes, just until the sauce is hot and has started to caramelize slightly on and around the potatoes. If you like you can sprinkle a little fresh parsley over the dish before serving.
fresh parsley (to serve - optional)

Notes

Grater: I have a grater that has a grater lid that fits on top of its own bowl. This is perfect. If you have a box grater, just stand it in a flat-bottomed dish or bowl. If you just have a flat one, you can place it horizontally over a bowl so that you can 'catch' the tomato pulp.

Variations: You can add a pinch of chili or red pepper flakes to the sauce for a little heat. It's also great with cooked chopped chorizo or bacon. Or try sprinkling a little feta or parmesan cheese over at the end.

Reheating: You can easily reheat these tomato potatoes in the oven, although I'd say the potatoes are definitely best eaten immediately. 20 minutes at about 355F/180C should do it, but just reheat until piping hot and crisp again.

Leftovers are absolutely delicious with an egg on top for lunch! In this case I just reheat in the microwave (you do lose most of the crispness, but they're still delicious!).

Nutrition