- 6
Ingredients
- 2 lb. fingerling potatoes
- 4 tbsp. olive oil
- 1 pint grape tomatoes
- 1 tbsp. smoked paprika (medium)
- 1 tsp. sherry vinegar
- 1/4 tsp. cayenne pepper (less or none if you don’t like spicy foods)
- 1 – 2 tsp. salt (to taste)
Preparation
Step 1
Preheat the oven to 375°. Cut the potatoes into rough 1-inch pieces. Toss the potatoes with 1 tbsp. olive oil and place on a cookie sheet in one layer.
If the cookie sheet is large enough, place the tomatoes on the same sheet, otherwise, put them on their own cookie sheet or in a small oven-safe dish. Bake the tomatoes and potatoes for about 30 minutes, or until the potatoes are tender and golden and the tomatoes are melting. Remove from oven.
Transfer the tomatoes to a bowl and add the remaining 3 tbsp. of olive oil, along with the vinegar, paprika, cayenne and salt. Mix well with a fork, breaking all of the roasted tomatoes into the sauce.
Place the potatoes in a bowl and toss with the sauce. Add more cayenne or salt to taste.