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Sautéed Baby Potatoes with Tomatoes and Fresh Basil

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Sautéed Baby Potatoes with Tomatoes and Fresh Basil is a simple yet flavorful side dish featuring golden baby potatoes, juicy cherry tomatoes, and aromatic basil, all cooked in olive oil for a fresh and savory accompaniment.

Ingredients

Scale
  • 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

Instructions

  1. Bring a pot of salted water to a boil. Add baby potatoes and cook for 8–10 minutes, or until just fork-tender. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the cooked potatoes and sauté for 5–7 minutes, stirring occasionally, until golden brown and crispy.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the cherry tomatoes and cook for another 2–3 minutes, until just softened.
  5. Season with salt and pepper to taste, then remove from heat.
  6. Stir in the fresh basil and serve warm.

Notes

  • Boil potatoes just until tender — avoid overcooking or they may fall apart while sautéing.
  • Use a mix of red and yellow cherry tomatoes for visual appeal.
  • Add a splash of balsamic vinegar or lemon juice for brightness.
  • Leftovers can be reheated in a skillet or eaten cold as a potato salad.

Nutrition

Keywords: baby potatoes, sautéed potatoes, tomato basil, vegan side dish, Mediterranean potatoes

Find it online: https://yumcove.com/sauteed-baby-potatoes-with-tomatoes-and-fresh-basil/