Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Herb Roasted Potatoes

October 7th, 2010 · 24 Comments

Herb Roasted Potatoes

Herb Roasted Potatoes

These are some of the best roasted potatoes you will ever lay on your dinner plate! With the fresh herbs from the garden, pearl onions, whole crushed garlic cloves, and finished with grape or cherry tomatoes, these roasted new potatoes will be a welcome side dish to any meal.

30 Each New potatoes
1 Large Head garlic, cloves peeled and left whole
2 Cups Pearl onions, peeled
1 Tbsp Olive oil
2 Tbsp Fresh rosemary, chopped
1 Tbsp Fresh thyme, chopped
1 Tbsp Fresh oregano, chopped
2 Cups Cherry or grape tomatoes
To taste Salt and black pepper
Procedure Steps: Preheat oven to 400º F.
1. Clean the potatoes and cut into bit sized pieces about 1-inch in size and place into a large bowl.
2. Smash the garlic cloves with the side of a chef knife to release some flavor, then toss them with the potatoes. Then add the pearl onions, olive oil and fresh chopped herbs. Toss well and season with salt and pepper to taste. 
3. Transfer the ingredients to a 9X13-inch roasting pan, and roast in the oven for 20 minutes, remove from oven and stir, then return to oven for another 20 minutes, remove and stir again. Test a few potatoes with the tines of a fork, when the potatoes are tender, then add the tomatoes and stir well. Return to the oven and roast another 5 minutes.

Yield: 6 to 8 servings

Dinner is served …another view…

Herb Roasted Potatoes served with Oven Fried Catfish

Herb Roasted Potatoes served with Oven Fried Catfish and braised cucumbers.

Oven Fried Catfish recipe

Bon appetite!
©2010 CCR

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Tags: 9x13 pan · Vegetarian · Whole Foods Cuisine

24 responses so far ↓

  • 1 Michelle // Oct 7, 2010 at 3:32 pm

    These are really simple yet full of flavor! I love roasting potatoes, carrot, tomatoes and garlic, especially during these cold fall nights!

  • 2 Boudreaux Ryan // Oct 7, 2010 at 3:38 pm


    You are so right; these potatoes and any root vegetables are great on a cold night!


  • 3 Gera@SweetsFoodsBlog // Oct 7, 2010 at 3:42 pm

    Wonderful color and flavors these potatoes go well with a beefy dish 🙂



  • 4 Lindsey@FreshAirFreshFood // Oct 7, 2010 at 3:45 pm

    I love herb roasted potatoes and usually serve my tomatoes separte. Thanks for this recipe that puts them both together!


  • 5 pegasuslegend // Oct 7, 2010 at 3:48 pm

    great flavors and color, I never thought about using grape tomatoes with roasted potatoes great idea!

  • 6 Boudreaux Ryan // Oct 7, 2010 at 3:56 pm


    So glad to hear from you, you must be feeling better now!


  • 7 Boudreaux Ryan // Oct 7, 2010 at 4:04 pm

    So glad you like the recipe!

    They are amazing together, just great with stir fried vegetables, just put the tiny tomatoes in toward the end of cooking.


  • 8 Elizabeth Able // Oct 7, 2010 at 4:30 pm

    That looks sooo good. I’m low on tomatoes this year, but have a bunch of smaller eggplant to use up. Do you think this would be good with sliced eggplant instead, if I gave the slices a quick oven roasting while getting other ingredients ready? Or would I even need to oven roast, if the slices were thin enough?

  • 9 Boudreaux Ryan // Oct 7, 2010 at 4:41 pm


    Our summer crop of tomatoes and eggplant is still producing, but they are on the wane for sure.

    If you use the eggplant in place of the tomatoes, what I would do is cut them into 1-inch cubes and then add them to the oven with the potatoes, and allow them to roast along side. If you cut the eggplant into smaller slices then you can add them at the last 20 or 30 minutes of cooking time.

    Let me know how they come out!

    Bon appétit!

  • 10 VegSpinz // Oct 7, 2010 at 4:44 pm

    I have those ingredients… I must make that! Thanks for posting!

  • 11 Belinda @zomppa // Oct 7, 2010 at 5:49 pm

    What a perfectly seasoned meal!!

  • 12 Drick // Oct 7, 2010 at 8:33 pm

    great roast on these spud nuggets – like the addition of the tomatoes- wonderful way to enjoy the season, thanks

  • 13 Anna Johnston // Oct 7, 2010 at 9:04 pm

    I make a mean mix of these little puppies too Ryan.., it makes just about any dish better.

  • 14 penny aka jeroxie // Oct 8, 2010 at 12:38 am

    Looks so comforting! I could use a bowl of that.

  • 15 Pattie // Oct 8, 2010 at 6:06 am

    I LOVE using both herbs and tomatoes, so these look fabulous- and I’ll bet the leftovers would make a gorgeous frittata!
    xoxo Pattie

  • 16 Kristen // Oct 8, 2010 at 11:53 am

    The colors are so gorgeous in that dish. I can just imagine how wonderful it tasted.

  • 17 All That I'm Eating // Oct 8, 2010 at 3:53 pm

    This sounds like my perfect meal. I’ve made similar things before and this sounds delicious.

  • 18 5 Star Foodie // Oct 8, 2010 at 10:08 pm

    I love the mixing of the cherry tomatoes with the roasted potatoes, the combination sounds terrific and looks so pretty!

  • 19 Magic of Spice // Oct 9, 2010 at 11:23 am

    Great combination of flavors and textures…And the tomatoes really pump the appearance 🙂

  • 20 Carla // Oct 10, 2010 at 3:24 pm

    I’ve made rosemary roasted potatoes for years and never thought to add in the tomatoes. Great idea. Thanks.

  • 21 Conor @ HoldtheBeef // Oct 11, 2010 at 5:15 am

    You’ve got some of my favourite roast veg in here! Wonderful side dish, especially with those garlic cloves.

  • 22 abraham // Oct 11, 2010 at 9:41 am

    this is an excellent stuff chef ryan

  • 23 Nancy/SpicieFoodie // Oct 13, 2010 at 9:40 am

    I love roasted potatoes, your recipe is just perfect. Never thought about adding tomatoes, a favorite ingredient of my. Thanks for sharing your mouthwatering recipe.

  • 24 Boudreaux Ryan // Oct 13, 2010 at 1:46 pm

    Hey folks, thank you all so much for commenting on the herb roasted potatoes, these have become a favorite at our house.