adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pan-fried herby potatoes with sweet oven-roasted onions and cherry tomatoes
0 Likes
Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Elevate fried potatoes with fragrant herbs and sweet caramelized cherry tomatoes.
Ingredients:
  • 6-8 small onions, unpeeled
  • 1-36.40 gm olive oil, plus extra to drizzle
  • 250g punnet cherry truss tomatoes
  • 800g kipfler potatoes, scrubbed
  • 36.40 gm extra virgin olive oil
  • Handful flat-leaf parsley, finely chopped
  • 2-3 thyme sprigs, leaves picked, plus extra sprigs to serve
Instructions:
  • Preheat your oven to 180°C.
  • Prepare the onions by trimming the ends and cutting them in half horizontally. Arrange the onions with the smaller cut side facing down on a baking tray and generously drizzle with oil and season. Repeat the same process with the tomatoes on a separate tray. Roast the onions in the oven for 40-50 minutes until they turn golden and caramelized. Add the tomatoes to the oven for the last 20 minutes until they are softened. Allow the trays to cool slightly, then peel the onion skin. Keep the onions and tomatoes warm for serving.
  • Fill a large saucepan halfway with cold, salted water and add potatoes. Bring to a boil over medium-high heat, then simmer for 10-12 minutes until potatoes are just tender. Drain and let cool slightly before slicing into 1cm rounds. Heat 1 tablespoon olive oil in a large frypan and fry the potatoes in batches, adding more oil if needed, for 5-6 minutes until golden brown. Drain on paper towels.
  • Combine potato, onion, extra virgin olive oil, parsley, and thyme in a bowl. Season with salt and pepper, toss to mix well, then gently fold in tomatoes. Serve garnished with extra thyme.

Similar Recipes