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roast potatoes with mozzarella and cherry tomatoes in a blue baking dish

Trapani Style Potatoes Vastase

Ooey gooey melted mozzarella and sweet cherry tomatoes elevate this roast potato dish to a whole new level!
Course main, Side Dish
Cuisine Sicilian-Italian
Keyword oven roasted potatoes, roast potatoes with mozzarella and cherry tomatoes,
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 169kcal


  • 1 kg potatoes (2.2 lbs)
  • 1 large onion
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 1 1/2 cups cherry tomatoes
  • 1 cup mozzarella cheese cubed or shredded
  • 1/2 tsp dried oregano


  • Preheat oven to 400F. Peel and cut potatoes into cubes.  Thinly slice onions.  Combine both ingredients in a baking pan.  Drizzle with olive oil, salt and pepper and toss to combine.
  • Bake for 40 minutes. Stir the potatoes halfway through.
  • Meanwhile, rinse cherry tomatoes and cut in half.  Cut mozzarella into cubes.  Alternately, you can shred it with a cheese grater. 
  • Remove the baking pan from the oven and top the potatoes evenly with the halved cherry tomatoes and mozzarella.  Sprinkle with oregano. 
  • Return to the oven and bake for 10 minutes longer until the mozzarella has melted and the tomatoes are blistered.  Serve hot or warm.


You can serve this potato dish as an appetizer, side dish or main dish.  It is delicious whether it is hot or warm
If you're not fond of oregano, try substituting one of your favorite herbs such as rosemary or thyme. 
This dish would make a great brunch dish served with a fried egg on top.  


Calories: 169kcal | Carbohydrates: 25g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 138mg | Potassium: 820mg | Fiber: 4g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 29.4mg | Calcium: 154mg | Iron: 5.8mg