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.
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!
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.)