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    Home » Recipes » Vegan Gluten-Free Recipes

    Roasted Baby Potatoes and Cherry Tomatoes

    Published: May 18, 2021 · Updated: Sep 28, 2023 by Jacqui Wormington · This post may contain affiliate links. · 21 Comments

    87 shares

    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.

    Jump to:
    • 💡 The recipe in a nutshell
    • 👩🏽‍🍳 How to get potatoes crispy
    • 📋 What to eat with roasted potatoes
    • 📖 Recipe
    • 💬 Reviews
    Roasted Baby Potatoes and Cherry Tomatoes

    💡 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.

    Roasted Baby Potatoes and Cherry Tomatoes

    📋 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

    vegan and gluten free roasted baby potatoes with cherry tomatoes

    Roasted Baby Potatoes and Cherry Tomatoes Recipe

    Jacqui Wormington
    Quick and easy recipe for vegan Roasted Baby Potatoes and Cherry Tomatoes. The perfect side dish toasted until tender, while their skin is crispy perfection. A simple lime marinate, fresh onions and garlic cloves fill the dish with bursting flavors! It is really easy to prepare, and especially great for feeding large groups because it doubles easily.
    5 from 11 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Side Dish
    Cuisine Dairy-Free, Egg-Free, Plant Based, Vegan
    Servings 4 servings

    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
    Get Recipe Ingredients

    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

    Should I use fresh or dried herbs? Fresh herbs and dried herbs are both fine to use in this recipe.
    Best oil to use? For this recipe I use olive oil as it adds gorgeous flavour and has a fairly low smoking point. For extra crispy potatoes consider using an oil such as vegetable or sunflower oil. I personally am just not willing to sacrifice the flavor of oil. In the end it's up to you!
    What potatoes to use? Red or Yellow Baby Potatoes are my preferred choice, but Red Potatoes and Yukon Gold work too. If you end up using bigger potatoes, make sure to quarter them.
    Can I leave out the garlic? Yes, if you’re not a garlic fan you can reduce the amount or leave it out and use your favorite seasoning on the potatoes. (However, I personally think it adds so much good flavor to this dish that I wouldn't want to miss out on.)
     

    The provided nutritional information is an estimate. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment & tag @thesimplesprinkle on Instagram

    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.

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    87 shares

    Reader Interactions

    Comments

      5 from 11 votes (1 rating without comment)

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      Recipe Rating




    1. Daniela says

      April 08, 2022 at 4:22 pm

      5 stars
      Made this as a side dish for our Easter dinner and everyone was raving about it. Simple and delicious

      Reply
      • Jacqui Wormington says

        September 27, 2023 at 9:05 pm

        Hi Daniela, thank you so much for your review. So awesome to hear that this was such a hit!

        Reply
    2. Anaiah says

      April 16, 2022 at 10:26 pm

      5 stars
      So yummy! This is the perfect dinner side. The roasted potatoes and cherry tomatoes are a wonderful match!

      Reply
      • Jacqui Wormington says

        September 27, 2023 at 9:01 pm

        Hi Anaiah, thank you so much for your feedback! I am happy to hear you enjoyed this dish.

        Reply
    3. Keri says

      April 17, 2022 at 11:44 pm

      5 stars
      We made these potatoes for our Easter lunch and they were so good! The flavors are divine! Thank you for another great recipe.

      Reply
      • Sandy says

        June 28, 2022 at 3:30 am

        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.

        Reply
        • Jacqui says

          July 06, 2022 at 3:13 pm

          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

          Reply
    4. Katie Jacques says

      April 18, 2022 at 12:47 pm

      5 stars
      These potatoes are fantastic! Perfect for dinner parties!

      Reply
      • Jacqui Wormington says

        September 27, 2023 at 9:08 pm

        Hi Katie, thank you so much for your feedback!

        Reply
    5. Marinela says

      April 18, 2022 at 5:02 pm

      5 stars
      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.

      Reply
      • Jacqui Wormington says

        September 27, 2023 at 9:02 pm

        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.

        Reply
    6. Lisa says

      July 17, 2022 at 10:36 pm

      5 stars
      This was a delicious, easy side dish. Great recipe!

      Reply
      • Jacqui Wormington says

        September 27, 2023 at 9:04 pm

        Hi Lisa, thank you so much for your feedback! I appreciate you and am happy to hear you enjoy the recipe.

        Reply
    7. Emily says

      August 24, 2022 at 7:30 pm

      5 stars
      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!

      Reply
      • Jacqui Wormington says

        September 27, 2023 at 9:03 pm

        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!

        Reply
    8. Andrea White says

      March 03, 2023 at 2:57 pm

      5 stars
      love these baby potatoes so much! roasted to perfection!

      Reply
      • Jacqui Wormington says

        September 27, 2023 at 9:07 pm

        Hi Andrea, thank you for your feedback!

        Reply
    9. nancy says

      April 18, 2023 at 9:16 pm

      5 stars
      perfect crispy potatoes and juicy tomatoes. I would eat this as my meal let alone a side dish

      Reply
      • Jacqui Wormington says

        September 27, 2023 at 9:02 pm

        Hi Nancy, thank you so much for your feedback!

        Reply
    10. Claire B says

      September 06, 2023 at 6:13 pm

      5 stars
      A lovely recipe
      Easy and very tasty! Enjoyed making it and will make again

      Reply
      • Jacqui Wormington says

        September 27, 2023 at 9:00 pm

        Hi Claire, thank you so much for trying the recipe and leaving your review! So happy to hear you enjoy the recipe so much.

        Reply

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    Hey there, I am Jacqui! I'm a self-taught vegan recipe developer, content creator and food photographer. My goal? To make veganism easy-peasy-lemon-squeezy! With my drool-worthy recipes and savvy tips, I'll prove that going plant-based doesn't mean giving up your favorite meals.

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