Red Potato Tomato Plate

20260211, #BreakfastDiary 1641, 0°C/cloudy Isn't this a sweet potato? If you want potatoes for frying like fries or roasting in the oven, a starchy variety like the American Russet would be ideal, but since that's hard to find, I recommend red potatoes instead. You'd think "red potato" means red all the way through, but actually only the skin is red - the inside is yellow, even deeper yellow than a regular potato. On top of that, it's sweeter and softer in texture than a regular potato, earning it the nickname "castella potato" - a fascinating ingredient. About 650kcal per serving, though most of the calories come from the olive oil, so it's fine. Red Potato Tomato Plate.

(potatoes) 3 red potatoes, 2T olive oil, 1T herbs, salt, a pinch of pepper, (tomatoes) 10 cherry tomatoes, 1T olive oil, a pinch of salt, (white cheese) 1 piece ramnos white cheese, 2T olive oil, 3T Greek yogurt and a little red pepper flakes and parsley

1. Wash the red potatoes well, cut into bite-sized pieces, and toss in a mixing bowl with 2T olive oil, 1T herbs, salt, and a pinch of pepper. 2. Halve the cherry tomatoes and toss in a small bowl with olive oil and a pinch of salt. 3. Line an oven pan with parchment paper, arrange the potatoes and cherry tomatoes from step 2, and bake at 210°C (410°F) for 20 minutes. 4. Blend 1 piece of white cheese with 2T olive oil. It doesn't blend well, so take it out and mix by hand with a spoon. 5. Spread the whipped white cheese from step 4 on a plate, then layer on the potatoes and tomatoes. Top with a little chopped parsley, olive oil, and red pepper flakes.

Inspired by @kalememaybe