These Roasted Potatoes with Sun-Dried Tomato Quinoa is packed with flavor - fresh herbs, crispy potatoes and tasty quinoa!
If you love a crispy potato, then this is the recipe for you. Potatoes are par-boiled before being tossed with seasonings and baked until crispy. Then, they are served over quinoa cooked in garlic, shallots, herbs and sun-dried tomatoes. You can serve this as a side or an entree!
How to make the roasted potatoes
You can never go wrong with a side of potatoes. And these ones are especially tasty. The trick to making these perfect potatoes is par-boiling them before roasting. This will keep them from drying out in the oven. So, you'll get a crispy outside and nice, fluffy inside.
You only want to boil them for 10 minutes. No need for them to be fork tender - they'll finish cooking in the oven. Drain the potatoes and place them on a baking sheet. Toss with olive oil, garlic powder, smoked paprika, oregano, salt & pepper. Place them in the oven and bake for 20 minutes. Flip and cook for 10 more minutes.
When you pull the potatoes out of the oven, they should have a nice char on the outside and be cooked through.
How to make sun-dried tomato quinoa
Typically quinoa can be kind of bland. But not today, my friends. Start out by adding some oil from a sun-dried tomato jar to a skillet. Once heated, add shallots, garlic & a pinch of red pepper flakes. Cook down for a couple minutes. Add rinsed quinoa to the skillet and toast for a couple of minutes.
Pour in broth (this is what adds a TON of flavor) and add the sun-dried tomatoes & oregano. Bring to a boil, lower heat, cover and simmer for 15 minutes. Remove the lid and give it a fluff. Give it a taste and make sure the quinoa is tender and adjust the seasonings as needed.
How to serve Roasted Potatoes with Sun-Dried Tomato Quinoa
To serve, transfer the quinoa to a large bowl or platter. Top with the crispy potatoes, a drizzle of oil and plenty of fresh herbs - I used parsley & basil. You can serve this hot or at room temperature. Which makes this perfect for a party - no need to keep it warm.
You can also add a side of greens to each serving! I also wouldn't be mad about adding a drizzle of Mustard Tahini Dressing to the top.
Need more recipe inspo? Check these out:
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If you made these Roasted Potatoes with Sun-Dried Tomato Quinoa I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Roasted Potatoes with Sun-Dried Tomato Quinoa
FOR THE ROASTED POTATOES
- 1 ½ pounds yellow potatoes quartered
- 2 tablespoons olive oil plus more for serving
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- ½ teaspoon salt
- fresh basil & parsley for serving
FOR THE SUN-DRIED TOMATO QUINOA
- 1 tablespoon oil from sun-dried tomato jar
- 4 cloves garlic diced
- 1 shallot diced
- red pepper flakes to taste, optional
- 1 cup quinoa dry - I used white quinoa
- 2 cups broth I used vegan chicken broth
- 2 tablespoons sun-dried tomatoes roughly chopped
- 1 teaspoon dried oregano
- Preheat oven to 425 degrees. Add the diced potatoes to a stock pot and cover with water. Bring to a boil, lower heat and simmer for 10 minutes. Drain and add to a baking sheet. Add the olive oil, garlic powder, smoked paprika, oregano, pepper and salt to the potatoes & toss to coat evenly. Place in the oven and bake for 20 minutes. Flip and cook for another 10 minutes. Remove from the oven and check that the potatoes are cooked through.
- Meanwhile, heat the sun-dried tomato oil in a skillet over medium heat. Add the garlic, shallot & red pepper flakes and cook for 2-3 minutes, or until tender. Rinse the quinoa and add to the skillet. Toast for another 2-3 minutes, stirring frequently. Pour in the broth, sun-dried tomatoes & oregano and bring to a boil. Cover and lower heat to simmer. Cook for 15 minutes, or until the liquid is absorbed and quinoa is cooked through. Fluff the quinoa and adjust seasonings as needed.
- To serve, add the quinoa to a platter or large bowl. Top with the potatoes, a drizzle of olive oil, fresh parsley and basil. Serve hot or at room temperature.
Made this tonight for dinner and this was great! I ended up using red potatoes as the grocery store was out of yellow but they worked just as well!
Yay! So glad you enjoyed this Allison!