Aromatic Baked Potatoes with Rosemary, Onions & Caramelized Tomatoes in Butter – Vegetarian

Looking for a comforting, flavorful side dish – or even a satisfying vegetarian main? These aromatic baked potatoes with rosemary and onions, paired with butter-caramelized tomatoes, are a perfect choice. The potatoes come out golden and tender, infused with the earthy fragrance of rosemary and the sweetness of slow-roasted onions.

The caramelized tomatoes add a rich, buttery twist that takes this simple dish to the next level. It’s easy to prepare and incredibly versatile—serve it alongside your favorite steak or roasted meats, or enjoy it on its own with a crisp green salad for a lighter vegetarian option.

Simple, rustic, and full of flavor – this is comfort food done right.

Ingredients: (For 4 servings)

• 600-700 g potatoes, as small as possible
• 12 cherry tomatoes
• 1 large red onion or 2 medium ones
• 100 g butter – for the vegan version, use olive oil
• 2 fresh rosemary sprigs
• 1 tablespoon smoked paprika, 1 tablespoon garlic powder, and 1 tablespoon curry
• salt + pepper

Preparation:

Thoroughly wash the potatoes using the abrasive side of a sponge, leaving the skins on. Cut each potato into quarters and boil in lightly salted water for about 10 minutes, just until they begin to soften but remain firm. Be careful not to overcook them.

Rinse the tomatoes and slice them in half. Peel the onion, cut it in half, then slice thinly.

In a non-stick pan, melt 40 g of butter. Once melted, add the sliced onion and sauté until lightly browned. Then, add the halved tomatoes and cook until they begin to brown slightly—just enough to enhance their flavor, but not so much that they fall apart. Season with salt and pepper. Remove from heat and set aside.

Once the potatoes are cooked, drain them and transfer to a bowl. Add the remaining butter and spices, along with a little salt and a pinch of pepper. Mix everything well using a spatula to evenly coat the potatoes.

In the meantime, preheat the oven to 200°C. Arrange the potatoes on a baking tray, then add the fish, tomatoes, and onions, spreading them out evenly. Rinse the rosemary and scatter the sprigs throughout the tray, placing them among the potatoes.

Place the tray in the oven for about 40 minutes or until the potatoes are nicely browned.

Serve it as is, or pair it with a fresh salad or your favorite steak. 😊

If you try the recipe, let me know how you liked it! 😊

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