Garden Mains · French
Roasted Baby Potatoes with Blistered Tomatoes and Thyme
Halved baby potatoes roast cut side down until creamy inside and golden on the face, then mingle with jammy, burst cherry tomatoes. Plenty of fresh thyme and a whisper of garlic give it a Provencal country feel.
Test kitchen note: Place the potatoes cut side down and leave them alone; that flat contact with the hot pan is what builds the golden crust.
Method 6 steps
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Heat the oven to 425F.
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Toss the potatoes with 2 tablespoons oil, salt, pepper, garlic and thyme sprigs, then arrange cut side down on a sheet pan.
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Roast 20 minutes without stirring.
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Toss the cherry tomatoes with the remaining oil and scatter them over the pan.
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Roast 12 to 15 minutes more, until the tomatoes blister and slump and the potatoes are tender.
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Discard the thyme stems, sprinkle with vinegar and fresh thyme leaves, and serve.
That is the whole pie. Enjoy every slice.
Pairs well with
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