Potatoes with cherry tomatoes and parsley baked

Name: Potatoes with cherry tomatoes and parsley baked - Oana K.
Ingredients: 3; 4 potatoes; parsley; 5; 6 large cherry tomatoes; olive oil; seasoning; pepper

Appetizers - Potatoes with cherry tomatoes and parsley baked by Oana K. - Recipia

Oven-Baked Potatoes with Cherry Tomatoes and Parsley I have made these simple oven-baked potatoes with cherry tomatoes and parsley several times, especially when I want a quick and hassle-free side dish. Most of the time, I eat them plain, as I find they have enough flavor that way. The quantities are easy to adjust, and you don't need any special ingredients. Quick Info Total Time: about 40 minutes Preparation Time: 10 minutes Baking Time: 30 minutes Servings: 2-3 Difficulty: easy Recipe Type: side dish, vegetarian Ingredients 3-4 medium potatoes 5-6 larger cherry tomatoes fresh parsley (a small bunch) olive oil (1-2 tablespoons) seasoning (to taste) pepper (to taste) 1 cup of water (about 200 ml) Preparation Method 1. Peel the potatoes and cut them into thicker slices, about 1 cm. I rinse them well under cold running water to remove excess starch and prevent them from becoming too sticky. 2. Place the potato slices in a bowl. Drizzle olive oil over them and add seasoning and pepper to taste. Mix well with your hands to ensure all slices are evenly coated. 3. Chop the parsley finely. Cut the cherry tomatoes into quarters, or halves if they are smaller. 4. Place the potatoes, tomatoes, and parsley in the same baking dish. Mix gently to avoid crushing the tomatoes. 5. Add a cup of water to the dish. 6. Put the dish in the oven at 200 degrees. Let it bake for 30 minutes. I did not cover the dish. 7. After 30 minutes, check if the potatoes are done with a fork. If they need a few more minutes, leave them in a bit longer. Why I Make This Recipe Often It helps me when I need something quick and filling, without having to keep an eye on the stove. It's easy to prepare, and the ingredients are always on hand. I’m glad I can also make it vegetarian. Tips and Variations Tips Do not wash the potatoes too much after cutting them to avoid losing all the starch, just enough to keep them clean. If you use a larger dish, do not overcrowd the potatoes so they bake instead of boiling. Substitutions You can also use new potatoes if you have them; there’s no need to change anything about the time or temperature. Instead of seasoning, a mix of salt and a little garlic powder works well. Variations Add a few sprigs of fresh rosemary if you like a stronger aroma. You can also add some onion rings, but only if you have them on hand; it’s not mandatory. Serving Ideas I serve them alongside a simple salad or a portion of lentil dish. They pair well as a side to any kind of meat or can be a meal on their own, with a little sauce on the side. Frequently Asked Questions 1. Can I use sweet potatoes instead of white potatoes? You can try, but the baking time may differ slightly, so check occasionally. 2. Can the cherry tomatoes be left whole? If they are very small, you can leave them whole, but I prefer to cut them to release a bit of juice over the potatoes. 3. What do I do if there is too much water in the dish after baking? You can leave the dish in the oven for another 5-10 minutes uncovered to reduce the liquid. 4. Can I make the recipe without seasoning? Sure, just add salt and your favorite spices. It’s just as good. 5. Can garlic be added? Yes, but it’s not included in the basic recipe. If you want, crush one or two cloves and add them over the potatoes before baking. Nutritional Values (estimate per serving, for 3 servings) Calories: approximately 180-200 kcal Carbohydrates: 40 g Protein: 3 g Fat: 3-5 g These are approximate values and may vary depending on how much oil you use and the size of the potatoes and tomatoes. Storage and Reheating These potatoes are best fresh out of the oven. However, if there are leftovers, they can be stored in the refrigerator in a covered container for up to two days. When reheating, place them in the oven or a pan to regain their texture. They come out better in the oven than in the microwave, where they become softer. Usually, they don’t last long because they disappear quickly.

Potatoes with cherry tomatoes and parsley baked

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