Description
Sautéed Potatoes with Tomato and Basil is a rustic and flavorful side dish featuring golden sautéed potatoes paired with juicy tomatoes and fresh basil, perfect for complementing a wide range of main courses.
Ingredients
Units
Scale
- 1.5 lbs baby potatoes, halved
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, torn
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring a pot of salted water to a boil. Add halved baby potatoes and boil for 8–10 minutes, or until just tender. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the cooked potatoes and sauté for 5–7 minutes, turning occasionally, until golden and crisp on the edges.
- Add minced garlic and cook for 1 minute until fragrant.
- Add cherry tomatoes and sauté for 2–3 minutes, until slightly softened but still holding shape.
- Season with salt and black pepper to taste.
- Remove from heat and stir in fresh basil.
- Serve warm as a side dish.
Notes
- Use a mix of red and yellow cherry tomatoes for color contrast.
- Finish with a drizzle of balsamic reduction or lemon juice for added brightness.
- Pairs well with grilled chicken, fish, or plant-based mains.
- Store leftovers in the fridge for up to 3 days and reheat in a skillet for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg