In a large bowl, coat the potatoes wedges with avocado oil.
Next, add your cherry tomatoes and minced garlic. Season with your preferred herb blend. Gently mix the potatoes and tomatoes to coat evenly. Take care not to break the tomatoes.
Place the potato mix on a baking sheet with the cut side down.
Roast the red potatoes and tomatoes for 25 minutes or until golden. Be sure to flip the potatoes once during the bake cycle.
Serve these roasted red potatoes with fresh thyme, sea salt, fresh ground pepper or another garnish of your choice. Enjoy!