It’s so easy to mix up your standard roasted potato dishes without adding stress or a bunch of extra ingredients. Try this Mediterranean-inspired twist on a simple side dish with tomatoes, bocconcini, and some fresh basil.
- Large pot
- Parchment paper
- Baking sheet
- 1.5 lbs Little Potatoes
- 3 Tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 plum tomatoes, quartered and cut into 1/4-inch slices
- 12 mini bocconcini torn in half, divided
- 3 Tbsp basil, chopped
Preheat oven to 400 °F.
Fill a large pot with potatoes and cover with an inch of cold water. Cook on high heat for ten minutes (they should not be soft all the way through). Strain the potatoes and allow to dry.
Once dry, place potatoes, oil, salt, and pepper in a bowl and toss to evenly coat. Place onto a parchment lined baking sheet and bake for 20 minutes.
Add tomatoes and half the cheese. Bake for an additional 10 minutes.
Remove from the oven add remaining ingredients, toss gently, and serve.