12.11.2013

Roasted Potatoes Marinara


Potatoes marinara are sliced potatoes tossed with dried herbs, pecorino cheese, chopped onions and fresh chopped tomatoes, then they are roasted until they are softened and tender.  While roasting, the flavors infuse into the potatoes creating this amazing and wonderful deliciousness; they actually melt in your mouth!

This is mom's classic potato recipe and one we love sharing. We are in love with her roasted potatoes marinara, because they are the BEST tasting potatoes in the world!  Totally different from any other recipe you ever had, so moist and savory, they melt in your mouth.  Once you start eating, you can't stop.


This as an awesome side dish that goes perfectly with roasted chicken, turkey and even a pork tenderloin.  I am sure you can even make these potatoes in your slow cooker, or the crock pot. The texture may turn out different but the flavors will be there.

The flavors are so aromatic, they just permeate throughout the house making everyone  run into your kitchen to find out what's cooking.  You'll need to make extra with this one, your family may be looking to grab seconds, or maybe even thirds.  Leftovers are great to reheat the next day.

Try them, as I am sure you won't be disappointed.  Enjoy!



Roasted Potatoes Marinara

  • 6 baking potatoes- peeled, sliced 1/4 or 1/3-inch thick
  • 2 medium onions- diced
  • 2 ripe tomatoes- chopped
  • 2 Tbsp. grated pecorino cheese
  • 1/2 tsp. salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried rosemary
  • 1/4 tsp. cayenne pepper
  • 1/3 cup extra-virgin olive oil

Preheat oven to 375 degrees.
Place all ingredients into a large roasting pan.
Toss the potatoes, using your hands until all potatoes are well coated with onions, tomatoes, seasonings and olive oil.
Bake or Roast for about 1/2 hour, turning the potatoes once, then continue to bake or roast for additional 20 to 30 minutes,  or until the potatoes are golden brown and tender to the fork.  If you like crispy potatoes,  then use the "roast" dial on your oven.
Remove from oven and transfer to a serving platter. Serve warm.

Serves 6 to 8

Cooks Notes:  Some ovens may vary with temperatures. You may need to increase the temperature slightly to get the potatoes golden. And, if the potatoes look like they are getting dry,  drizzle some extra-virgin olive oil over them to keep them moist. 
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4 comments:

  1. Tomato infused potatoes sounds pretty amazing! They look terrific too. Great side dish that everybody would love.

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  2. Ooo this looks so tasty! Throw an egg on top and I'd be quite a happy girl!

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  3. I've never had this before but I am gong to make it. I love it for two reasons: I love the flavor infusion process, this to me is the meat and potoatoes (no pun intended) of cooking. Far too often I don't tink of this crtitical element when in the kitchen. Secondly, that it came fromy your mom. That qulification alone elevates it to a top tier position in my book. Thanks for sharing this, and more like it please!!

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  4. Love potatoes however I can get them!

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