Effortlessly Delicious: Roasted Potatoes with Sun-Dried Tomatoes & Arugula – Your Perfect Weeknight Side Dish
Transform your weeknight dinner routine with this incredibly simple yet profoundly flavorful recipe for **Roasted Potatoes with Sun-Dried Tomatoes**. With just a few humble ingredients, you can create a side dish that’s bursting with savory, tangy, and peppery notes. Imagine perfectly tender-crisp roasted potatoes, infused with the intense, sweet-tart essence of sun-dried tomatoes, then brightened with a fresh toss of peppery arugula, a generous sprinkle of grated Parmesan or Romano cheese, and a delicate drizzle of good quality balsamic vinegar. This dish isn’t just easy; it’s a culinary experience that will quickly earn a permanent spot in your weekly rotation, whether you roast them in the oven or on the grill.
Unlocking Flavor: The Magic of Sun-Dried Tomatoes in Your Cooking
For many years, my pantry has always been stocked with a jar of sun-dried tomatoes, usually packed in oil. Why this unwavering loyalty? Because this single ingredient possesses the remarkable ability to inject a massive flavor boost into almost any dish. Sun-dried tomatoes enjoyed immense popularity in the late 80s and 90s, often gracing menus and contributing to a distinct culinary trend. While their “hero status” may have diminished slightly by the turn of the millennium, for dedicated food enthusiasts, they remain an indispensable ingredient and a true weeknight dinner wonder.
There are generally two main versions of sun-dried tomatoes available: those packed in oil and those that are dry-packed, requiring rehydration before use. For sheer convenience and immediate flavor, the oil-packed variety is by far the handier choice. The rich olive oil they are steeped in is often infused with their concentrated tomato flavor, making it a fantastic base for cooking. I always recommend opting for the jarred, oil-packed version; it not only saves time but also allows your culinary creativity to truly run wild, as the oil itself adds an extra layer of richness to your dishes.
Here in Los Angeles, some of my personal go-to brands for sun-dried tomatoes in oil include the Sprouts brand (specifically for their olive oil packing) and Mezzetta, for the very same reason. These brands consistently deliver the quality and flavor I look for to elevate my meals.
Beyond Potatoes: Versatile Recipes Featuring Sun-Dried Tomatoes
Sun-dried tomatoes are incredibly versatile, extending their deliciousness far beyond this delightful potato dish. My all-time favorite recipe that highlights these savory beauties for a busy weeknight is my Pasta with Chicken, Sun Dried Tomatoes, and Garlic. It’s consistently one of the most popular recipes on my site, and for good reason. The concentrated flavor of the tomatoes elevates a simple pasta and chicken dinner into a truly memorable, winning meal.
Another fantastic way to incorporate them is in my Mediterranean Pasta Salad. This vibrant salad is packed with a delightful mix of sharp and savory flavors, including briny Kalamata olives, tender roasted asparagus, salty prosciutto, and crunchy pine nuts – with sun-dried tomatoes tying all the robust elements together beautifully. For an even quicker option, simply toss sun-dried tomatoes in oil with a bed of fresh baby greens or peppery arugula, a sprinkle of shaved Parmesan cheese, and a light vinaigrette for an instant, elegant salad. They also add depth to grain bowls; try adding them to quinoa with a little garlic and fresh herbs.
Looking for more main course ideas? Simmer chicken breasts or thighs directly in the oil from the sun-dried tomatoes, seasoned with a little salt, pepper, and perhaps some Italian herbs. This creates a remarkably flavorful sauce and tender chicken with minimal effort – a true dinner triumph! And if you find yourself with a bit more time on the weekends, consider stuffing chicken breasts with sun-dried tomatoes, mozzarella, and prosciutto, then grilling them to perfection, much like this Grilled Chicken and Prosciutto Involtini. The possibilities truly are endless.
Crafting the Perfect Side: How to Make Roasted Potatoes with Sun-Dried Tomatoes
This recipe is designed for ease and maximum flavor, coming together in a snap. The key is to start with quality ingredients and a few simple steps.
First, preheat your oven to a moderate 350ºF (175ºC). While the oven heats, prepare your potatoes. For ultimate convenience, I highly recommend using pre-washed baby potatoes, which save you an extra step. Once rinsed and thoroughly dried (this is crucial for crispy potatoes!), place them in an oven-safe dish. Next, add 1/3 cup of sun-dried tomatoes packed in oil. If your sun-dried tomatoes are whole, take a moment to chop them into smaller, bite-sized pieces to ensure even distribution and flavor in every mouthful. Return the chopped tomatoes (along with their flavorful oil) to the potatoes. Add a generous pinch of kosher salt, then toss everything together thoroughly until the potatoes are beautifully coated. Don’t hesitate to adjust the amount of sun-dried tomatoes and their oil to ensure all potatoes are well-covered; the more coating, the more flavor. If you prefer not to add more tomatoes, a small drizzle of extra virgin olive oil can also help ensure every potato is perfectly coated.
Once seasoned, place the dish in the preheated oven and roast for approximately 30 minutes. Around the halfway point of the roasting process (about 15 minutes in), gently check on the potatoes. Give them a quick stir or turn any that might be sticking, ensuring they cook evenly and develop a gorgeous golden-brown crispness on all sides.
After roasting, remove the potatoes from the oven and allow them to cool slightly. Once cooled enough to handle, transfer the roasted potatoes and sun-dried tomatoes to a shallow serving bowl. Now, for the fresh finishing touches: toss them with fresh arugula for that wonderful peppery bite, a splash of good quality balsamic vinegar to balance the flavors, and a generous sprinkle of freshly grated Parmesan or Romano cheese for a salty, umami kick. If the greens appear a little dry after tossing, add a small amount of extra virgin olive oil and toss again until everything is perfectly glistening. Finally, taste and adjust the seasoning with additional salt and pepper as needed.
A quick note on flavor balance: You’ll find that sun-dried tomatoes tend to become more tart when roasted. This is precisely why I suggest incorporating balsamic vinegar into the final toss. Its sweet and tangy profile beautifully complements and balances the tartness of the tomatoes, creating a harmonious flavor combination. The sharpness of the cheese further enhances this delightful blend, adding another layer of complexity.
Grill Method: Enjoying Roasted Potatoes Outdoors
For those warmer months or simply when you prefer to cook outdoors, this recipe adapts beautifully to the grill. Preheat your grill to medium heat. For this method, you’ll need two pieces of heavy-duty aluminum foil, each large enough to create a sealed packet for your potatoes. In a separate bowl, toss your baby potatoes with a generous drizzle of olive oil, a pinch of salt, and freshly ground black pepper. *Important: You will NOT add the sun-dried tomatoes at this initial grilling stage.*
Divide the seasoned potatoes between the two foil pieces. Bring the edges of each foil piece together and crimp them tightly to create a securely sealed packet. This ensures the potatoes steam and roast within, becoming perfectly tender. Place the foil packets directly on the preheated grill (medium heat) and “grill” for about 20 minutes. The cooking time may vary slightly depending on your grill’s heat and the size of your potatoes, so check for doneness; they should be easily pierced with a fork when ready.
Once cooked, carefully remove the foil packets from the grill and allow them to cool for a few minutes. Open the packets, transfer the grilled potatoes to a shallow bowl, and now add your sun-dried tomatoes, fresh greens (like arugula), grated cheese, and balsamic vinegar. Toss everything together. Just like with the oven method, you may find the greens appreciate a little extra drizzle of olive oil to achieve that perfect sheen. Adjust seasoning to taste, and serve this smoky, flavorful side dish.
This versatile dish is best served at room temperature, making it an ideal companion alongside your favorite grilled or roasted protein, or even as a standalone light meal.
Flexibility and Flavor: Substitutions & Expert Tips for Your Roasted Potatoes
This recipe is incredibly forgiving and adaptable, allowing you to tailor it to your preferences or what you have on hand. Here are some common questions and helpful tips to make this dish your own:
No, not at all! While sun-dried tomatoes are the star here, you can certainly skip them if they’re not to your taste or unavailable. Simply toss the baby potatoes with good quality olive oil, salt, and pepper, then bake as suggested. Once cooled, toss the roasted potatoes with your chosen greens, cheese, olive oil, and balsamic vinegar. You won’t get that unique, concentrated flavor boost from the tomatoes, but the recipe still yields a delicious and satisfying side dish.
Absolutely! If baby potatoes aren’t available, or if you simply prefer larger potatoes, feel free to use varieties like Yukon Gold, red potatoes, or even Russets. Just ensure you cut them into uniform 1-2 inch chunks. This consistency in size is crucial for even cooking. Once cut, follow the rest of the recipe instructions exactly as written.
That’s a valid concern! If you’re hesitant about the texture or intensified tartness of roasted sun-dried tomatoes, there’s an easy fix. Roast your potatoes with just olive oil, salt, and pepper. Once the potatoes are cooked and cooled, you can then toss in the sun-dried tomatoes (chopped, of course) along with the arugula, cheese, and balsamic vinegar. This method works wonderfully, allowing the sun-dried tomatoes to retain more of their original chewiness and vibrant, un-roasted flavor.
Yes, definitely! While arugula adds a fantastic peppery kick that complements the other flavors beautifully, any tender, baby greens will work well. Baby spinach, mixed greens, or even finely chopped kale (massaged with a little olive oil first) are good alternatives. Just remember to allow the potatoes to cool thoroughly before tossing with any delicate greens to prevent them from wilting too much. Arugula, in particular, holds up very well with dressings, making it a robust choice for a salad that might sit on a potluck table for a little while.
Generally, yes, most potato varieties work well for roasting. Waxy potatoes like new potatoes, red potatoes, or Yukon Golds tend to hold their shape better and develop a creamy interior with a crisp exterior. Starchy potatoes like Russets also work but might result in a slightly fluffier interior. The key is to cut them uniformly if using larger potatoes, as mentioned above.
Additional Tips for Success:
- Herbs: For an extra layer of flavor, consider adding fresh or dried herbs to your potatoes before roasting. Rosemary and thyme pair beautifully with potatoes and tomatoes. A touch of oregano can also enhance the Mediterranean feel.
- Acidity Balance: If you find the dish too tart or too sweet after tasting, adjust the balsamic vinegar or add a tiny pinch of sugar if needed to sweeten, or a squeeze of fresh lemon juice if you desire more brightness.
- Meal Prep Friendly: The roasted potatoes can be made a day in advance and stored in the refrigerator. Reheat gently or serve at room temperature. Add the arugula, cheese, and balsamic vinegar just before serving for the freshest taste and texture.
- Serving Temperature: While delicious warm, this salad truly shines when served at room temperature. This allows all the flavors to meld and the textures to be at their best.
Why This Dish is a Healthy Choice
Beyond its incredible flavor, these Roasted Potatoes with Sun-Dried Tomatoes offer a host of nutritional benefits, making them a smart addition to a healthy eating plan, especially one inspired by the Mediterranean diet. Potatoes, often unfairly maligned, are a fantastic source of energy, rich in vitamin C, vitamin B6, potassium, and fiber (especially when eaten with their skins). Sun-dried tomatoes concentrate the benefits of fresh tomatoes, providing powerful antioxidants like lycopene, along with vitamins C and K. Arugula adds a peppery punch along with vitamins A, C, and K, and a wealth of beneficial phytonutrients. The extra virgin olive oil contributes healthy monounsaturated fats, while balsamic vinegar and Parmesan/Romano cheese add flavor without excessive calories. This combination creates a balanced, wholesome, and incredibly satisfying dish.
Serving Suggestions: Perfect Pairings
This versatile side dish can complement a wide array of main courses. It’s particularly excellent with grilled or baked chicken, pan-seared fish (especially white fish or salmon), or roasted pork tenderloin. For a vegetarian meal, pair it with grilled halloumi cheese, a hearty lentil soup, or a simple frittata. It also makes a wonderful addition to a brunch spread or a light lunch when served with a crusty piece of bread. Its ability to be served at room temperature makes it ideal for potlucks, picnics, or any gathering where you need a make-ahead dish that travels well and impresses every time.
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All content and photographs ©Claudia’s Table and claudiastable.com
Roasted Potatoes with Sun Dried Tomatoes
Ana | Claudia’s Table
July 20, 2022
Pin Recipe
Equipment
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1 oven safe dish 1-2 quart
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1 bowl small to medium
Ingredients
- 12 oz potatoes baby, rinsed and dried
- 1/3 cup sun dried tomatoes in oil thinly sliced
- 4 cups arugula rinsed and dried
- 1 tbsp Parmesan or Romano cheese grated
- 1 tbsp olive oil extra virgin
- 1 tbsp Balsamic vinegar
- salt and pepper to taste
Instructions
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Preheat oven to 350ºF (175ºC).
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Place the potatoes in an oven safe dish, add 1/3 cup of the sun dried tomatoes in oil. If the tomatoes are whole, chop them into smaller pieces and return to the potatoes. Add a pinch of kosher salt and toss well. Feel free to adjust the amount of tomatoes and oil to completely cover potatoes. You can also add a small amount of olive oil to ensure potatoes are completely coated if you don’t want to add more tomatoes with oil.
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Roast potatoes for about 30 minutes. Mid way through the roasting process, check to see if you need to turn any of the potatoes.
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Remove and allow to cool slightly. Once cooled, transfer potato and tomatoes to a shallow bowl and toss with Arugula, some Balsamic Vinegar, grated parmesan or Romano cheese. If the greens look a little dry, add a small amount of olive oil and toss again. Adjust salt and pepper to taste.
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NOTE: The tomatoes become more tart when roasted, this is why I suggest using Balsamic Vinegar to balance out the tartness. It compliments the mixture well as does the sharpness of the cheese.
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Serve at room temperature alongside your favorite protein.
Grill method
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Preheat grill to medium heat. For this recipe, take 2 pieces of foil large enough for the potatoes. Toss potatoes with olive oil, pinch of salt and pepper. (You will not add the tomatoes in this step if you use this method.)
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Create a packet with the foil ensuring it is tightly sealed. Place on preheated grill (medium heat) and “grill” for about 20 minutes. They should be fork tender when done.
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Remove from grill and allow to cool. Remove from foil and place potatoes in a shallow bowl.
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Toss with sun dried tomatoes, greens, cheese and Balsamic vinegar. You may need to add a little olive to the greens as well.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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