Quick and easy recipe for vegan Roasted Baby Potatoes and Cherry Tomatoes. Crispy and tender perfection that is bursting with flavor! A simple lime marinate, fresh onions, garlic cloves and rosemary fill the dish with amazing flavors. It is really easy to prepare, and especially great for feeding large groups because it doubles easily.
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💡 The recipe in a nutshell
- Vegan (eggless and dairy free)
- Easy to make
- Savory, tangy and sweet flavors
- Crispy perfection!
- Hearty, flavorful, and filling
👩🏽🍳 How to get potatoes crispy
The key to crispy roasted baby potatoes is simply a baking sheet and patience. I’m one of those cooks who love baking on a sheet lined with parchment because it quickens the clean-up. But! The sheet must be 'naked' if you want a crispy bite.
Potatoes get crispy when set cut-side down and baked in direct contact with the baking sheet first. To make sure they don't stick to the pan, grease the sheet beforehand and cover potatoes in oil.
Secondly, be patient! Allow your potatoes to roast in the oven undisturbed for at least 30 minutes, so they form a crust. Then flip onto the other side.
Third, do not overcrowd your baking sheet with potatoes. Make sure to use a sheet that is big enough for all the potatoes to have space.
📋 What to eat with roasted potatoes
Roasted potatoes are so versatile, and there is many things that go well with them. Here are some plant-based ideas on what to serve with them:
- Seitan Schnitzel
- Gardein's Vegan Fish Filets
- Gardein's Vegan Chick’n Scallopini
- Oven Roasted Vegan 'Salmon' Steaks
- Homemade Seitan Chicken
- Green Salad with Vegan Feta
- Steamed Broccoli
- Brussel Sprouts
- Air Fried Tofu Katsu
- Serve in a Buddha bowl
- Homemade Vegan Roast
For more plant-based ideas browse our recipe page.
📖 Recipe
Roasted Baby Potatoes and Cherry Tomatoes Recipe
Ingredients
- 700 grams small baby potatoes, yellow* (1.5 lbs)
- 280 grams cherry tomatoes (10 oz)
- 1 large sliced red onion
- 4-6 cloves of garlic*
- 1-2 tablespoons extra virgin olive oil
- 15 mililiters fresh lime juice (1 tbsp)
- rosemary, garlic and onion powder to taste*
- salt and pepper to taste
Instructions
- Preheat your oven to 240°C / 400°F. Lightly grease a baking sheet.
- Half baby potatoes, slice onion and peel garlic. Add potatoes, onion, and garlic to a bowl that is big enough to toss. Add remaining ingredients to the bowl: olive oil, fresh lime juice, cherry tomatoes, and seasonings, and toss well, until coated evenly. Pour onto a prepared baking sheet (lightly greased). Place the potatoes cut side down on the baking sheet before putting them in the oven. (Make sure to pick a big enough baking sheet.) Do not overcrowd your baking sheet otherwise.
- Place in oven and cook for 30 minutes, or until potato skins are crispy and browned and centers are cooked through. Flip potatoes and bake for another 15 - 20 minutes. Enjoy!
Notes
The provided nutritional information is an estimate. Accuracy is not guaranteed.
PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.
Made this as a side dish for our Easter dinner and everyone was raving about it. Simple and delicious
Hi Daniela, thank you so much for your review. So awesome to hear that this was such a hit!
So yummy! This is the perfect dinner side. The roasted potatoes and cherry tomatoes are a wonderful match!
Hi Anaiah, thank you so much for your feedback! I am happy to hear you enjoyed this dish.
We made these potatoes for our Easter lunch and they were so good! The flavors are divine! Thank you for another great recipe.
Please let me know how long and at what temperature do you cook the tomatoes?
Do you slice them in half and squeeze out the seeds before cooking them?
How do you season them?
Is sage a good seasoning choice for the tomatoes and the potatoes?
Thank you.
Hi Sandy, thank you so much for your question! The cherry tomatoes are baked together with the potatoes and other ingredients at 240°C / 400°F for 45 to 50 minutes.
The cherry tomatoes are simply sliced in half. You can squeeze the seeds out if wished, but no need to.
The seasoning is very simple, as explained in the recipe, I use fresh onion, cloves of garlic, extra virgin olive oil, and fresh lime juice. Then I also add dried rosemary, garlic powder, onion powder, salt, and pepper to taste.
However, sage is an excellent choice that goes very well with baby potatoes and cherry tomatoes as well! I sometimes like to add Italian seasoning to these as well, for some slight variation.
I hope this helps and answers all your questions! Best, Jacqui
These potatoes are fantastic! Perfect for dinner parties!
Hi Katie, thank you so much for your feedback!
Love roasted veggies! These are full of flavor as a side or as a healthy meal on its own with a big bowl of salad.
Hi Marinela, thank you so much for trying this recipe. What a great serving idea! A salad sounds lovely with these baby potatoes and cherry tomatoes.
This was a delicious, easy side dish. Great recipe!
Hi Lisa, thank you so much for your feedback! I appreciate you and am happy to hear you enjoy the recipe.
I doubled this dish as a side with vegan burgers, everyone loved it! It was quick and easy to make! Thank you for the recipe!
Hi Emily, thank you so much for your review. That sounds like a great combo and I am happy to hear everyone enjoyed the meal!
love these baby potatoes so much! roasted to perfection!
Hi Andrea, thank you for your feedback!
perfect crispy potatoes and juicy tomatoes. I would eat this as my meal let alone a side dish
Hi Nancy, thank you so much for your feedback!
A lovely recipe
Easy and very tasty! Enjoyed making it and will make again
Hi Claire, thank you so much for trying the recipe and leaving your review! So happy to hear you enjoy the recipe so much.