Roasted Potato and Vegetable Hash

A rustic and flavorful vegetable hash featuring caramelized potatoes, sweet corn, and jammy tomatoes, finished with a subtle hint of smoked paprika for a modern twist.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 lb yukon gold potatoes peeled and
• 2 cups corn
• 2 cups cherry tomatoes
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 3 cloves garlic
• 1 tsp salt
• 0.5 tsp black pepper

Cooking instructions

1. Preheat the oven to 400°F. Cut the potatoes into 1-inch cubes and mince the garlic. — 400°F
2. On a large sheet pan, toss the potato cubes with olive oil, salt, black pepper, and smoked paprika until evenly coated. Spread into a single layer. — 400°F
3. Roast the potatoes in the oven until they begin to brown and soften. (about 20 min) — 400°F
4. Remove the pan from the oven. Add the corn, cherry tomatoes, and minced garlic to the potatoes, tossing gently to combine. Return the pan to the oven and roast until the potatoes are tender and golden, and the tomatoes have burst. (about 15 min) — 400°F