19 April 2012

Two Words ...

so fresh ...

so fast ...

so spicy ...

so easy ...

Almost Diana Henry's Roasted Potatoes and Tomatoes

Serves 2 -3


1 lb. fingerling potatoes, washed and cut into uniform chunks
½ lb. cherry tomatoes on the vine, washed and intact
1 ½ tsp. ground coriander
¾ tsp. ground cumin
1 tsp. smoked paprika
3 tbsp. olive oil
Kosher salt and black pepper, generous sprinkles
2 scallions, washed and sliced into thin coins
1 tbsp. flat-leaf parsley, finely chopped

Preheat the oven to 375 °F and spritz a heavy roasting pan with pan spray.

Place the prepared potatoes and tomatoes in the pan.

In a small fry pan, toast the spices over medium high heat until a scented smoke begins to rise from the pan. Remove from the heat immediately and add the olive oil, stirring to make a spicy slather.

Drizzle the spices and oil over top the potatoes and tomatoes. Sprinkle with the Kosher salt and pepper and pop into a preheated oven.

Bake for about 35 to 45 minutes, shaking the pan around a bit during the cooking to get the spicy sauce to coat the vegetables.

Remove from oven when potatoes are knife tender. Sprinkle with the scallions and parsley and serve.

Note: These roasties are very like Spanish Patatas Bravas, only without all the oil and frying. They go perfectly with grilled meats and a salad or green vegetable.


  1. Sprout Sara19/4/12 9:48 AM

    2 Things:
    1. I've been meaning to roast tomatoes for 3 days now. By now, the tomatoes are probably bad. Sad face.
    2. I see that Salmon Falls vase in the last photo. Ferris BROKE MINE LAST NIGHT AT 3AM! Double sad face.

    1. THAT NAUGHTY CAT! This is a HOWLER being sent his way!

  2. So easy!

    You know I'll be making these! Hey, what happened to the green beans from the first photo? I didn't see them in the final photo? Were they cooked separately?


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