A handful of simple ingredients turns Roasted Potatoes with Sun-Dried Tomatoes into an ideal weeknight side. Baby potatoes roast until tender, the sun-dried tomatoes add a bright tartness, and a final sprinkle of freshly grated Parmesan or Romano brings savory depth. Tossed with peppery arugula and a drizzle of good balsamic vinegar, this dish is satisfying warm or at room temperature. Roast the potatoes in the oven or cook them on the grill depending on season and preference—either method is easy and reliable, making this a great addition to your weekly rotation.
How to cook with sun-dried tomatoes
I always keep a jar of sun-dried tomatoes packed in oil in my pantry because they add a concentrated burst of flavor with minimal effort. The oil-packed variety is especially convenient: ready to slice and toss into salads, pastas, or roasted vegetables. Dried-only tomatoes can be useful too, but they require rehydration. If you want quick flavor, buy the jarred tomatoes in oil and experiment— they’re a simple way to elevate weeknight meals.
Sun-dried tomatoes work in many recipes. They pair beautifully with pasta and chicken, and are an easy addition to Mediterranean-style salads with olives, roasted vegetables, prosciutto or pine nuts. Toss them with baby greens or arugula and shaved cheese for a fast salad, stir into quinoa with garlic, or simmer them with chicken breasts or thighs and a bit of seasoning for an effortless main course. They also make a delicious stuffing for grilled chicken if you have extra time.
Recipes with sun-dried tomatoes
Some favorite uses include pasta with chicken and garlic, a Mediterranean pasta salad, or a simple arugula salad tossed with the oil and a sprinkle of parmesan. The tomatoes’ concentrated flavor brings a savory, slightly sweet and tangy note that complements many ingredients, so don’t be afraid to add them liberally when you want more punch.
How to make Roasted Potatoes with Sun-Dried Tomatoes
This recipe comes together quickly. Preheat the oven to 350ºF. Use pre-washed baby potatoes if available. Place the potatoes in an oven-safe dish and add about 1/3 cup sun-dried tomatoes in oil. Chop larger tomato pieces if needed so they distribute evenly. Season with a pinch of kosher salt and toss to coat—the oil from the tomatoes helps the potatoes roast nicely. If the tomatoes don’t provide enough oil, add a tablespoon of extra-virgin olive oil to ensure an even coating.
Roast the potatoes for roughly 30 minutes, checking halfway through and turning any that need more even browning. When the potatoes are fork-tender, remove them from the oven and let them cool briefly.
Once slightly cooled, transfer potatoes and tomatoes to a shallow bowl and toss with 4 cups of arugula, about 1 tablespoon balsamic vinegar, and 1 tablespoon freshly grated Parmesan or Romano. If the greens look dry, add a little extra olive oil and toss again. Taste and adjust salt and pepper as needed.
Note: roasting intensifies the tomatoes’ tang, so the balsamic helps balance the tartness and complements the sharp cheese and peppery arugula.
Grill method
Preheat the grill to medium. Use two large pieces of foil to make a sealed packet. Toss the potatoes with a tablespoon of olive oil, a pinch of salt and pepper—do not add the sun-dried tomatoes at this stage. Seal the foil packet tightly and place on the grill for about 20 minutes, or until the potatoes are fork-tender. Let cool, then transfer to a bowl and toss with the sun-dried tomatoes, arugula, cheese and balsamic vinegar. Add a little olive oil if the greens need moisture. Serve at room temperature alongside your preferred protein.
Substitutions and tips
No. You can omit the sun-dried tomatoes and roast the potatoes with olive oil, salt and pepper. After cooling, toss the potatoes with greens, cheese, olive oil and balsamic. The dish will be tasty without the extra tomato flavor.
Yes. Cut larger potatoes into 1–2 inch chunks and follow the same roasting instructions.
If you prefer a firmer tomato texture, roast the potatoes with olive oil only and add the sun-dried tomatoes after roasting. That keeps the tomatoes chewier while still imparting their flavor.
Yes. Any tender baby greens work well; arugula is a hearty choice that stands up to the dressing and keeps well on a potluck table.
Most varieties are suitable. Choose potatoes you enjoy—baby potatoes roast quickly and hold their shape nicely.
If you try this recipe, please comment below to share your experience—your feedback helps other readers. We appreciate you!
All content and photographs © Claudia’s Table and claudiastable.com
Roasted Potatoes with Sun Dried Tomatoes
Ana Coronado
July 20, 2022
Equipment
- 1 oven-safe dish (1–2 quart)
- 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
- Preheat oven to 350ºF.
- Place the potatoes in an oven-safe dish and add 1/3 cup sun-dried tomatoes in oil. Chop larger tomato pieces if needed. Add a pinch of kosher salt and toss to coat. If necessary, add a small amount of olive oil so the potatoes are evenly coated.
- Roast for about 30 minutes, checking midway and turning potatoes if needed.
- Remove and allow to cool slightly. Transfer potatoes and tomatoes to a shallow bowl and toss with arugula, balsamic vinegar and grated cheese. Add a little olive oil if the greens look dry. Season with salt and pepper to taste.
- Note: roasting intensifies the tomatoes’ tartness; balsamic helps balance the flavor.
- Serve at room temperature alongside your favorite protein.
Grill method
- Preheat grill to medium. Toss potatoes with olive oil, salt and pepper. Do not add tomatoes yet.
- Create a tightly sealed foil packet and place on the grill for about 20 minutes, until fork-tender.
- Allow to cool, remove from foil and transfer potatoes to a bowl.
- Toss with sun-dried tomatoes, greens, cheese and balsamic. Add a bit of olive oil if needed.
Nutrition
Calories: 144 kcal
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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