Cozy Roasted Potatoes with Tomatoes and Greens
Happy second day of autumn!!! The 80s and 90s have left the forecast, the leaves have started to drop and the fall produce is hittin’ the market. Cozy is in the air and I could not be more thrilled.
I decided to get in the fall mood this week with some warm roasted potatoes, hearty greens and roasted tomatoes. This killer combo is perfect for a beginning of fall when you just want a hug in a bowl but still have some tomatoes left on the vine.
Elsie Bauer’s Roasted Root Vegetables with Tomatoes and Kale inspired this recipe. I tweaked her recipe slightly by using fresh tomatoes rather than canned and using a combination of sweet and russet potatoes rather than a variety of root veggies. I like the simplicity of this potato combination, but feel free to sub with other root vegetables if you have some on hand.
Let me know what you think of the recipe in the comments and don’t forget those sustainability tips below!
Time: 1 hour
Serves: 6 people
Ingredients
10-12 large tomatoes
3 medium sweet potatoes
3 medium russet potatoes
Olive oil
2 large cloves of garlic, minced
½ cup onion, diced
2 packed cups hearty greens, I used kale
Salt and pepper to taste
Rosemary, thyme or herb of choice
Steps
Blanch your tomatoes. To do this, bring a large pot of water to boil over high heat. Prepare a large bowl of ice water adjacent to your boiling water. Working with several tomatoes at a time, submerge them in the boiling water for 1-2 minutes, and then dunk them in the ice water for 1-2 minutes. Then, peel the skins off your tomatoes.* Give your naked tomatoes a rough chop and put them in a bowl. Set aside.
Preheat your oven to 425 F. Wash your potatoes, peel them if you desire,* and then chop them into 1-inch pieces. Transfer them to a large baking sheet.* lightly coat them in olive oil, salt and pepper and place those puppies in the oven for about 45 minutes, turning halfway through. While those are roasting, move on to step 3.
Heat a few tablespoons of olive oil in a large saucepan over medium heat until it starts to shimmer. Then add your garlic and let cook until fragrant, just about a minute or two. Then, add your onion and cook for another 5 minutes or until the onion is translucent. Toss in your tomatoes and salt and pepper. Let this simmer while the potatoes are baking.
After the potatoes are roasted to your liking, remove them from the oven and set aside. Give your greens a rinse, tear them into pieces, and add them to the pot with your tomatoes. Stir them into the tomato mixture until they wilt. Then, add in you potatoes and stir. Serve topped with fresh rosemary, thyme or your herb of choice. Embrace the cozy.
Sustainability Tips
Veggies, garlic and herbs: Get these locally or grow them yourself for maximum sustainability. If you don’t, they’ll have to travel from far away and release a bunch of unnecessary GHGs.
Olive oil: Fair trade and organic is a hundo. Check out more info in my sustainable cooking oils post.
Tomato and potato skins: Compost these bbys! That way, they won’t sit in a landfill and release nasty methane.
Baking sheet: Ditch the aluminum foil, ya’ll. Go with compostable parchment or just a bare sheet. Extra extra read all about it in my aluminum foil post.