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Roasted Sicilian Potatoes


Calories: 230
Carbohydrates: 28.5g
Cholesterol: 1mg
Fat: 13.3g
Saturated Fat: 9.2g
Fiber: 3.1g
Sodium: 157mg
Protein: 2.4g

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  • 2 lbs. baby Yukon gold potatoes, washed, quartered or cut up
  • 1 smallish onion, diced
  • 4 cloves garlic, chopped
  • 1 bell pepper, chopped
  • 1/3 cup raisins- dark or golden
  • Handful of grape or cherry tomatoes, halved
  • Handful of baby spinach leaves, washed, patted dry
  • Handful of black olives
  • 1/4 cup olive oil
  • 1/2 to 3/4 cup light broth- as needed
  • 1 14-oz. can diced tomatoes with spicy green chiles
  • 1 teaspoon thyme
  • A sprig of fresh rosemary, chopped
  • Sea salt and fresh ground pepper
  • Hot red pepper flakes, to taste


Servings 5
Adapted from


Step 1

1. Preheat the oven to 375 degrees F. Lightly oil the bottom of a single large gratin dish or four individual baking dishes.

2. Dump the potatoes into a bowl. Add in the onion, garlic, bell pepper, raisins, fresh tomatoes, spinach leaves and black olives. Mix. Add in the olive oil, half a cup of broth, and diced tomatoes with juice. Stir to mix. Add the thyme and rosemary; season with sea salt and pepper. Add a shake of hot red pepper flakes, to taste. Stir to coat all the potatoes. If you need a splash more broth to make everything happy and moist, add it in.

3. Spoon the potato mixture into the oiled baking dish or dishes. Roast in the center of a preheated oven until the potatoes are slightly browned and fork tender- roughly 35 to 45 minutes, depending upon the size of the potato pieces.


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