Friday, May 29, 2020


Yield 6-8 servings

The tomato coating gives these potatoes a ton of flavor and a really unique caramelization on the outside. As a bonus, they’re easy to make and kid friendly!

1 (6-ounce) can tomato paste

1½ teaspoons kosher salt

1 teaspoon dried oregano

¼ teaspoon black pepper

2 cloves garlic, minced, or 2 frozen garlic cubes

¼ cup olive oil

5 Idaho potatoes, cut into wedges

1.  Preheat oven to 400°F. Line two baking sheets with parchment paper; set aside.

2.  In a large bowl, whisk together tomato paste, salt, oregano, pepper, garlic, and olive oil until smooth. Add potato wedges; toss to coat in the tomato mixture.

3.  Arrange potatoes in a single layer on prepared baking sheets.

4.  Bake for 50-60 minutes, stirring halfway through, until the insides are soft and the outsides are crispy and caramelized.


Plan Ahead: These potatoes can be prepared up to two days ahead of time. Reheat, uncovered, in a single layer, until warmed through.

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