These roasted potatoes tomatoes and mozzarella is such a tasty and easy side dish. Perfect alongside your favourite protein this recipe is a must-try. It reminds me of a Caprese-style salad but with crispy potatoes tossed in. Perfect any night of the week you’re going to love this simple side dish recipe.
Potatoes are our weakness. We love them mashed, baked, fried, and even grilled. Our top faves are my perfect mashed potatoes recipe, One Pan Baked Potato with Prosciutto, and of course this recipe!
What kind of Potatoes should I use?
Russet potatoes: Technically, you can make baked potatoes with any type of potatoes. But to make the best-baked potatoes, we strongly believe that Russets are the way to go. The skins of Russet potatoes are nice and thick, which allows them to crisp up perfectly in the oven. And the insides are starchy, which makes for an extra fluffy and sweet filling.
Sweet Potatoes: This may be a surprise choice as who will have a sweet potato in a savoury dish? However believe us, the sweetness from these sweet potatoes definitely will balance up the dish. Not to mention, they are potatoes that taste better when you baked them without wrapping them. Scrub the skin well like you did for the other potatoes.
Baby Potatoes: We really love the baby potatoes as most of them sold in the store were washed well and ready for cooking. If you got to get those really small baby potatoes you can bake them without cutting them up.
How to make Oven-Roasted Potatoes?
- Chop the potatoes into assorted shapes. For bigger potatoes, we like to slice them with a thickness. Make sure they are all similar in size so they cook evenly. You can chop the potato bites as big or as small as you’d like.
- Toss the potatoes in oil and then season.
- Place the potato cubes on a baking sheet and bake at 180C for about 45 minutes.
- Stir the potatoes once or twice while baking so they brown on all sides.
- Make sure the potatoes are fully cooked and browned to your liking. When we cook them they’re fluffy on the inside and slightly crisp on the outside, not crunchy. You could make them crunchy if you’d like, but we just prefer to have a softer potato. If you’d like a crisper potato, put them under the broiler for 3-4 minutes. Watch them closely!
Things to take note of:
Wash ’em clean & keep ‘em dry
The worst way to ruin a potato dish is with a gritty texture. Scrub the skins lightly to get rid of any dirt and soil. If you’re planning on eating the skin, rub them in a small amount of olive oil before baking to crisp them up and add extra flavour.
Boil it for 3 to 4 minutes for the crispy skin
Make sure the potatoes are fully cooked and browned to your liking. When we cook them they’re fluffy on the inside and slightly crisp on the outside, not crunchy. You could make them crunchy if you’d like, but we just prefer to have a softer potato. If you’d like a crisper potato, put them under the broiler for 3-4 minutes. Watch them closely!
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xoxo, Joe
Mixed Roasted Potatoes With Mozerella
Ingredients
4 russet potatoes, scrubbed clean, sliced
2 sweet potatoes, scrubbed clean, wedges
15 baby potatoes scrubbed clean
Kosher salt
Freshly ground black pepper
1 mozzarella ball
drill, chopped finely
basil leaves, chopped finely
olive oil
Methods
- Chop the potatoes into assorted shapes. For bigger potatoes, we like to slice them with a thickness. Make sure they are all similar in size so they cook evenly. You can chop the potato bites as big or as small as you’d like.
- Toss the potatoes in oil and then season.
- Place the potato cubes on a baking sheet and bake at 180C for about 45 minutes. Stir the potatoes once or twice while baking so they brown on all sides.
- Serve the baked potatoes on a plate, and top it with torn mozzarella, and basil leaves, drill and end with drizzling olive oil.
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