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Roasted fingerling potatoes and tomatoes with thyme, olives, and capers

Roasted fingerling potatoes and tomatoes with thyme, olives, and capers

3
Points®
Total Time
1 hr 5 min
Prep
30 min
Cook
35 min
Serves
6
Difficulty
Easy
This insanely delicious potato and veggie dish features fingerling potatoes, fresh tomatoes, and red onions that are flavored with dried thyme, fennel seeds, and finely grated lemon zest. Assemble the dish by arranging the cooked onions, minced tomato cores, garlic, olives, capers, and thyme sprigs in a pan, then topping with the potatoes and any remaining tomatoes. Let the ingredients meld together in the oven until the potatoes are nicely tender and cooked through. You'll love all the different colors and textures of this dish, and it's impressive-looking as well as hearty and satisfying enough to serve for any dinner party or special occasion as a vegetarian main.

Ingredients

Uncooked potato

1 pound(s), fingerling variety (all about the same size)

Tomato

3 medium

Extra virgin olive oil

2 Tbsp, divided

Red onion

1 large, or yellow onion, sliced about 1/4-inch thick

Dried thyme

¼ tsp

Fennel seeds

½ tsp, toasted

Lemon zest

4 peel(s), removed with a vegetable peeler, then slivered

Sea salt

1½ tsp

Black pepper

½ tsp, freshly ground

Garlic

3 clove(s), peeled and thinly sliced

Olives

20 olive(s), medium, nicoise, Kalamata, or your favorite variety, pitted and halved

Capers

2 Tbsp

Fresh thyme

12 sprig(s)

Lemon

1 item(s), medium, cut into 6 wedges

Instructions

  1. Heat oven to 400 F.
  2. Wash potatoes, then slice them in half lengthwise. If any are a lot larger than the rest, slice them in thirds so that the pieces are more or less the same size.
  3. Bring 6 cups of water to a boil (add salt if desired). Add potatoes. When the boil returns, cook for 4 minutes, then scoop potatoes out and set them aside in a strainer.
  4. Drop tomatoes into same pot for about 10 seconds, then remove them to a bowl of cold water and peel off skins. Halve them crosswise and gently squeeze out seeds, then cut the walls into large pieces. Finely chop cores.
  5. Warm 1 Tbsp olive oil in a skillet set over medium-high. When it’s hot, add onions along with dried thyme and fennel seeds. Cook, tossing them in pan, until they begin to soften in color, after about 5 minutes. Turn off heat, add lemon zest, and season with salt and pepper.
  6. Coat an 8-cup gratin dish with cooking spray. Spread half the onions, the minced tomato cores, and half of the larger pieces of tomato, garlic, olives, capers, and thyme sprigs in the dish. Cover with the potatoes and the remaining tomatoes and tuck in the remaining slivers of garlic. Cover potatoes with remaining onions and wiggle in the rest of the thyme, olive, and capers. Drizzle remaining 1 Tbsp oil over potatoes, cover with foil, and bake for 25 minutes. Remove foil and bake another 10 minutes, or until potatoes are done. Put out lemon quarters for those who wish a little more acid.
  7. Serving size: 1 rounded c

Notes

This recipe by Deborah Madison, originally published in IN MY KITCHEN, has been modified for WW with permission.

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