Sautéed Potatoes with Tomato and Basil

This Sautéed Potato dish features golden, pan-crisped potatoes tossed with fresh tomatoes, garlic, and fragrant basil. It’s a warm, comforting side dish with Mediterranean flair—perfect for any meal from breakfast to dinner.

Why You’ll Love This Recipe

These potatoes are crisp on the outside, tender on the inside, and bursting with flavor thanks to the combination of juicy tomatoes and aromatic basil. It’s an easy-to-make, versatile dish that complements a wide variety of main courses or can even stand on its own.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Baby potatoes or fingerling potatoes, halved
• Olive oil
• Garlic, minced
• Fresh tomatoes, chopped
• Fresh basil leaves
• Salt and black pepper
• Optional: chili flakes, balsamic vinegar

Directions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the halved potatoes in a single layer, cut side down. Sauté until golden brown and fork-tender (about 10–12 minutes).
3. Add minced garlic and cook for 1 minute, stirring frequently.
4. Stir in chopped tomatoes and cook for 3–5 minutes until softened.
5. Season with salt, pepper, and optional chili flakes.
6. Remove from heat and stir in fresh basil leaves.
7. Serve warm, drizzled with a touch of balsamic if desired.

Servings and timing

Servings: 4
Preparation time: 10 minutes
Cooking time: 15–20 minutes
Total time: 25–30 minutes

Variations

• Add sliced zucchini or bell peppers for more vegetables.
• Stir in chopped spinach or kale at the end for extra greens.
• Replace basil with parsley or thyme for a different herbal note.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. Avoid microwaving to preserve crispness.

FAQs

What kind of potatoes work best?

Waxy varieties like fingerlings or baby potatoes hold their shape and crisp well.

Can I use canned tomatoes?

Fresh tomatoes are preferred, but canned diced tomatoes can be used when fresh are not available.

How do I get the potatoes crispy?

Do not overcrowd the pan and allow the cut sides to sear undisturbed.

Is this recipe vegan?

Yes, it is naturally vegan and dairy-free.

Can I make it ahead of time?

It is best served fresh, but you can reheat leftovers with good results.

What main dishes pair well with this?

It pairs beautifully with grilled meats, eggs, tofu, or roasted vegetables.

Can I roast the potatoes instead of sautéing?

Yes, roast them at 425°F for 20–25 minutes, then finish with tomatoes and basil in a skillet.

Should I peel the potatoes?

Peeling is optional; leaving the skin on adds texture and nutrients.

How do I keep the basil fresh in the dish?

Stir it in after removing the pan from heat to prevent wilting.

Can I use dried herbs?

Fresh basil is recommended, but dried basil can be used sparingly (1 teaspoon).

Conclusion

Sautéed Potatoes with Tomato and Basil offer a fresh and savory twist on traditional pan-fried potatoes. Infused with Mediterranean flavor, this dish is quick to prepare and sure to become a favorite on your weeknight or weekend table.

Sautéed Potatoes with Tomato and Basil

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Sautéed Potatoes with Tomato and Basil is a rustic, flavorful side dish that combines golden-brown potatoes with juicy cherry tomatoes and fresh basil for a simple yet satisfying accompaniment to any meal.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Sautéing
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1.5 lbs baby potatoes, halved
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, torn
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Place the halved potatoes in a pot of salted water. Bring to a boil and cook for 8–10 minutes, until just tender. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the cooked potatoes and sauté for 5–7 minutes, stirring occasionally, until golden and crisp.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the cherry tomatoes and cook for another 2–3 minutes until they begin to soften.
5. Season with salt and pepper to taste, then remove from heat.
6. Gently stir in the fresh basil just before serving.

Notes

• For extra flavor, finish with a drizzle of balsamic glaze or a squeeze of lemon juice.
• Use a mix of red and yellow cherry tomatoes for color contrast.
• Best served warm, but also delicious at room temperature.
• Can be made ahead and reheated gently in a skillet.

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 3g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg