Toss your Dutch Yellow Potatoes in about 3 Tablespoons of olive oil, a little salt & pepper, and about one Tablespoon of Cajun Seasoning.
In a separate bowl, toss your Marzano Tomatoes in a drizzle of olive oil and a little salt & pepper. Set aside.
Spread your Potatoes in a single layer on a large baking sheet (I lined mine with a silpat).
Roast the Potatoes for 30 to 45 minutes (possibly a little longer), depending on your oven. If you don’t want the crispy skin, you can possibly get by with roasting for just 30 minutes, but I love the added crunch.
When you have 15-20 minutes left on the potatoes, add your tomatoes to the oven and roast for the remainder of the time.