We’re in the transition where it’s still a little too hot for soups and chilis, but it’s not time to transition completely from our favorite summertime eats. At our house, we love a good dinner of roasted chicken and vegetables–especially roasted potatoes. You see, we’re french fry lovers & we always need a healthier alternative to greasy fries.
When Melissa’s Produce offered to send me some of their seasonal selections, I jumped at the chance to try out their Baby Dutch Yellow Potatoes and Mini San Marzano Tomatoes. I just new they would make a delicious transitional side dish while we’re waiting for the chilly weather to set in.
This dish is really simple, but packs a spicy punch. Plus, the roasted potato skin gets a little crispy and it’s pretty much perfection with the natural, buttery flavor of the yellow potatoes. Spicy food is the best food, according to my husband. The tomatoes aren’t spicy like the potatoes, so it’s a nice contrast to their cajun flavor.
Cajun Roasted Potatoes and Tomatoes
Ingredients
- 3 pounds Melissa's Baby Dutch Yellow Potatoes
- 2 bags Melissa's Mini San Marzano Tomatoes
- Extra Virgin Olive Oil
- Salt & Pepper
- Cajun Seasoning
Instructions
- Preheat the oven to 400.
- 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.
- Transfer to a serving dish and enjoy!
