This recipe, contributed by Jane, combines potatoes and tomatoes into a warm dish for brunch, lunch, or dinner. Jane says, “The pot-matoes are a great side dish for any old thing, and would also work well cooled and topped onto some greens.”
- 2 cups diced potatoes
- 1 cup tomatoes whole or cut in half
- Olive oil
- 2 sprigs thyme
- Black pepper
- Onion optional
Toss potatoes, tomatoes, and onion (if using) on olive oil, salt, and black pepper.
Place on baking tray and toss on the sprigs of thyme.
Roast in the oven at 425 for 15 minutes.
Flip and roast for another 10-15 minutes. Serve hot.