If you are looking for a simple but eye-catching and tasty vegetable dish, this one is for you. Our quick and easy roast potatoes with olives and tomatoes is ready in less than 40 minutes. Perfect for a weeknight dinner when you are short on time, but pretty enough to impress your guests when entertaining. Made without any butter or dairy ingredients, this roast potato dish is allergy-friendly and vegan.
*Disclosure: This post contains affiliate links. We may be paid a commission if you use these links to make a purchase. As an Amazon Associate we earn from qualifying purchases.
How to make quick roast potatoes
Perfect crunchy on the outside and fluffy on the inside roast potatoes take a lot of time to cook. Any usually use a lot of fat, whether it is duck fat, oil or butter. When you are short on time an still want a delicious roast potato, the key is to cheat a little.
For this recipe, we leave the skins on the potatoes: no peeling required. And to get a head-start on the cooking time, we pre-cook potatoes in the microwave.
This is such an easy recipe, with minimal effort for great results. There are also very few dishes. Just one microwave-safe container and one roasting dish. If you use an attractive roasting dish, you can even serve straight from the dish at the table.
And with only 1 Tablespoon of oil in the recipe, it’s a heathier way to enjoy your roast potatoes too.
Ingredients
To make our allergy-friendly roast potatoes with olives and tomatoes, you’ll need:
- 500g (1.1 lb) of small cocktail potatoes, washed
- 80g (3oz) black olives (pitted)
- 1 Tablespoon fresh rosemary (chopped)
- 1 Tablespoon of olive oil
- pinch each of sea salt and ground black pepper
- 8 cocktail tomatoes (250g/0.5lb) still on the truss, rinsed
Method
Preheat your oven to 200C (400F).
Place the cocktail potatoes in a covered microwave safe dish and cook on high for 6 minutes. (Alternatively, some supermarkets even sell cocktail potatoes in microwave safe packaging – in which case you can pop the bag straight into the microwave!)
Remove the potatoes from the microwave and tip onto a chopping board. Halve the potatoes with a sharp knife. Take care as the potatoes will be very hot. If you have a few larger potatoes, you may need to cut them into 4 pieces.
Place the halved potatoes into a glass or ceramic baking dish. Add 1 Tablespoon of olive oil and toss to coat.
Sprinkle the black olives and chopped rosemary over the potatoes. Season with sea salt and freshly ground pepper.
Place the roasting dish in the oven and cook for 20 minutes.
After 20 minutes, add the truss tomatoes on top of the potatoes and olives and cook for a further 10-15 minutes or until the tomato skins burst and the potatoes are golden brown.
Remove from the oven and cut the truss tomatoes into bunches of 2 with scissors before serving.
Serve with your favourite main course – chicken, fish, meat or vegetarian. This recipe serves 4. To serve 8, simply double the quantity and use a larger baking dish.
More allergy-friendly recipes
Love roast potatoes but just want the potatoes without the extras? Try our recipe for quick roast potatoes in 30 minutes. Or for a dish that has not just the vegetables but a whole meal in one pan, try our easy one pan lemon chicken with potatoes.
You’ll find lots more dairy free and allergy-friendly recipes on our recipe page.
Quick and Easy Roast Potatoes with Olives and Tomatoes (Allergy-friendly)
Equipment
- 1 microwave safe container with lid
- 1 baking dish
- 1 Sharp knife
- 1 chopping board
- measuring spoons
Ingredients
- 500 g (1.1 lb) small cocktail potatoes (washed)
- 80 g (3oz) pitted black olives
- 1 Tablespoon olive oil
- 1 Tablespoon fresh rosemary (chopped)
- sea salt and ground black pepper to season
- 8 (about 250g/0.5lb) cocktail tomatoes on the truss
Instructions
- Preheat your oven to 200C (400F).
- Place the cocktail potatoes in a covered microwave safe dish and cook on high for 6 minutes. (Alternatively, some supermarkets sell cocktail potatoes in microwave safe packaging – in which case you can put the bag straight into the microwave).
- Remove the potatoes from the microwave and tip onto a chopping board. Halve the potatoes with a sharp knife. Take care as the potatoes will be very hot. If you have a few larger potatoes, you may need to cut them into 4 pieces.
- Place the halved potatoes into a glass or ceramic baking dish. Add 1 Tablespoon of olive oil and toss to coat.
- Sprinkle the black olives and chopped rosemary over the potatoes. Season with sea salt and freshly ground pepper.
- Place the roasting dish in the oven and cook for 20 minutes.
- After 20 minutes, add the truss tomatoes on top of the potatoes and olives and cook for a further 10-15 minutes or until the tomato skins burst and the potatoes are golden brown.
- Remove from the oven and cut the truss tomatoes into bunches of 2 with scissors before serving.
