The spicy taste of basil makes these potatoes sing with flavor. There’s nothing like a combo of tomatoes, basil, olives and capers to make almost anything taste better AND be better for us. Did you know basil can protect our body from a cellular level? Yes, it has flavonoids and volatile oils that have been studied to show cell and chromosome support from environmental damage. And basil is a good to protect from bacterial growth in the body as well.
Great news – this recipe is fast and easy, and cleanup is too. An aluminum foil lined sheet pan makes this breakfast, brunch, lunch or dinner side a snap to prepare.
…and it wouldn’t be a bad idea to make this delicious potato dish a little a perfect nest for a poached egg!
Herbed and Spiced Potatoes
- 2 Sweet Potatoes, Chopped – peeled if the skin is “gnarly”
- 2 Large Golden Potatoes, Chopped
- 2 Large Red Onions, Cut in eighths
- 4 TB Extra Virgin Olive Oil, divided
- Sea Salt and Freshly Ground Pepper
- 1 Cup Chopped Roma or Grape Tomatoes
- ½ Cup Chopped Sundried Tomatoes (dried – not oil packed.)
- ½ Tsp Red Pepper Flakes
- ½ Tsp Italian Seasoning
- ½ Cup Chopped Kalamata Olives
- ¼ Cup Capers
- 2 TB Chopped Basil
- 2 Tsp Lemon Juice
Step One
Place the potatoes and onion on a sheet tray, toss with 2 TB of the olive oil and sprinkle with salt and pepper. Slide into a 400F oven and roast for about 30 minutes, or until the potatoes are crispy and brown around the edges.
Step Two
When the potatoes and onion are roasted, scrape them into a large bowl, and add the remaining ingredients, including the remaining 2 TB of oil. Stir together gently and serve, warm, room temp or cold.