An easy to make side dish, these Tomato Potatoes are cubes of potatoes that are coated in a garlic-infused tomato sauce and roasted in the oven. Simple, yet delicious!
What Makes This Recipe Great!
- Easy With Simple Ingredients – There isn’t anything complicated to do here in this recipe.
- Vegan – A side dish that’ll suit different dietary styles from meat-eaters to vegans.
- Full of Flavour – These potatoes are bursting with flavour and each little cube is generously coated with the tomato sauce before roasting.
About This Recipe – In More Detail
These Spanish-style potatoes are roasted in a super easy tomato sauce and go well with so many dishes. You can eat them hot or cold, spice them up or keep them mild.
They’re the perfect size for weaning babies and easy for them to hold and eat. Tomato Potatoes are super fluffy and soft on the inside.
The super garlicky flavour in the tomato sauce and pairing it with a garlic aioli is like heaven. Just make sure everyone at the table is eating the same thing. Then, no-one needs to worry about smelling of garlic.
What is more, you can have these tomato flavoured potatoes ready in less that 40 minutes and there isn’t a lot of preparation needed for them either. Simply toss the cubes in your tomato sauce and roast.
Are Tomato Potatoes like Patatas Bravas?
This recipe for Tomato Potatoes is actually very different from Patatas Bravas.
Traditionally, Patatas Bravas Sauce is made without tomato and instead, uses Paprika. However, many modern versions of the recipe do contain tomatoes as an ingredient.
For Patatas Bravas, the sauce is also poured over the top after roasting the potatoes. Whereas these tomato potatoes are roasted in the sauce, infusing each little potato cube with flavour.
- Potatoes – Floury potatoes work best when roasting. I recommend using Maris Piper, King Edward or similar.
- Tomato Puree (USA- Tomato Paste) – I use a double concentrate tomato puree for this recipe. You will usually find it in a small tin or tube in the supermarket. However, if you’re in the USA you will know this ingredient as Tomato Paste which is thicker than what you refer to as tomato puree.
- Garlic – We crush the garlic and add it to the tomato sauce to really infuse it together and boost the flavours.
- Lemon – The citrus adds freshness to this recipe and cuts through the tomato flavours well.
- Paprika – You can use regular or sweet smoked paprika here. For a spicy kick, add a little hot smoked paprika too.
- Sugar – This contrasts the acidity of the tomatoes giving the recipe a little more sweetness. You can leave it out if you wish to.
What Goes Well With Tomato Potatoes?
While the flavours really stand well on their own in this recipe, having something to dip potatoes in is always a plus. Try these recommended dips as an accompaniment:
- Jalapeno Mayonnaise – A simple, vibrant green dip that takes minutes to prepare. We use coriander leaves, lime juice and jalapenos along with a few other simple store-cupboard ingredients to make this.
- Roasted Garlic Dip – Roasted Garlic adds a smoky flavour which pairs beautifully with these tomato potatoes.
- Guacamole Without Onion – A fresh, healthy dip with only 5 ingredients.
Step-By-Step Guide – How To Make Tomato Potatoes
Step 1: Preparing the Potatoes
- Peel and cut the potatoes into small, even-sized cubes.
- Rinse the potatoes in a colander until the water runs clear to remove excess starch.
- Pat the potatoes dry to remove excess water and set aside.
Step 2: Making the Tomato Paste
- In a large bowl, mix together the tomato puree and olive oil.
- Add crushed garlic, lemon juice, paprika, and sugar to the bowl.
- Stir everything together to form a paste.
Step 3: Marinating and Roasting the Potatoes
- Add the potato cubes to the bowl with the paste and stir well to coat each cube.
- Cover the bowl and refrigerate for 30 minutes to 1 hour to marinate.
- Preheat the oven to 180°C (350°F).
- Spread the marinated potatoes in a single layer on a baking tray.
- Place the tray in the preheated oven.
- Roast the potatoes for about 30 minutes until crispy and browned around the edges.
Step 4: Serving
- Serve the roasted potatoes immediately or allow them to cool completely before storing.
Want Spicy Tomato Potatoes?
If you want to make your potatoes spicy – add half a teaspoon of cayenne pepper to the tomato sauce. You can adjust the spiciness to your liking by adding more or less chili to the mixture. You can also add hot smoked paprika to the mixture for an extra depth of flavour. If you use a hot smoked paprika, adjust your cayenne to suit your tastes so the spiciness isn’t overwhelming.
Floury Potatoes work best when roasting. They fluff up better than waxy potatoes when roasted. Maris Piper and King Edward are popular types of floury potatoes that you can find in the supermarket.
That depends where in the world you are. Tomato puree in the UK is the same as tomato paste in the USA.
Pro Tips and Guidance
- Make sure you keep your potato cubes small – If you make them too big, they will take longer to roast and may burn on the outside before they become soft in the middle.
- It’s important to rinse away the starch – from the surface of your potatoes once you have chopped them. Not rinsing them will cause them to become sticky and you may end up with a bit of a mess, rather than singular potato cubes.
- Give the potato cubes plenty of room on the baking tray when roasting – If you crowd your potatoes, they won’t roast evenly and will take much longer to roast.
Tomato potatoes are best eaten fresh and hot.
- Storing: Once made, you can store them covered in the fridge overnight and reheat them the following day.
- Freezing: You can also freeze them once roasted. Lay them out on a flat sheet or baking tray and freeze until solid. You can then pack them in an airtight container or freezer bag. They will last for up to 3 months.
- Reheating Instructions: To reheat Tomato Potatoes place them in an ovenproof dish and cover it with foil. Heat in the oven until they are piping hot all the way through.
Check Out These Potato Recipes!
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Made with a homemade seasoning blend, these spicy fries go well with lots of different dishes.
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Tomato Potatoes; Spanish-Style Potatoes
- 1 kg Floury Potatoes
- 5 tbsp Olive Oil
- 5 tbsp Tomato Puree
- 2 tbsp Fresh Lemon Juice
- 3 Garlic Cloves
- 1 tsp Sweet Smoked Paprika
- 1 tsp White Sugar
- Peel and chop the potatoes into small even cubes.
- Place the potato cubes into a colander and rinse under cold water until the water runs clear. This washes away the excess starch on the surface of the potatoes.
- Drain and pat dry the potatoes with paper towels and leave to one side.
- Put the tomato puree and olive oil into a large bowl and mix together.
- Crush the garlic and add to the bowl.
- Squeeze in the lemon juice and add the paprika and sugar. Stir everything together until combined.
- Add the potatoes to the sauce and stir to cover each cube with the sauce.
- Cover the bowl and place it in the fridge for 30 minutes to an hour to marinate.
- Preheat the oven to 180C (350F).
- Spread the potatoes out on a baking tray in a single layer and place them in the oven.
- Cook for 30-40 mins turning them over once, halfway through.
- Keep the potato cubes small and evenly sized for the best result.
- Don’t layer the potatoes on top of each other or crowd the baking tray.
- Add some cayenne pepper or hot smoked paprika if you like them spicy.
- Try adding some cubed chorizo to the mix for a variation and extra flavour.
- Garnish with fresh parsley.
- If you’re in the USA, use tomato paste. in the UK tomato puree is what we call tomato paste. See the ingredients photo in the post to discern if you are using the correct ingredient.