Looking for an easy, classic roasted potato recipe you can throw together in minutes that won’t break your budget? Well, here you go! This simple, economical, flavorful 4-ingredient (not including pantry staples) side dish for Roasted Rosemary Potatoes and Tomatoes can be whipped up easy-peasy, out of ingredients you probably have in your pantry right now. The beauty of this roasted vegetable and potato dish is that it calls upon three favorites—canned tomatoes, rosemary, and potatoes. This 100% plant-based, gluten-free rosemary potatoes recipe is the perfect accompaniment for savory dishes, such as lentil patties, lentil loaf, and vegan meatballs. Plus this rosemary roasted potatoes recipe is a great dish to tote along to your next potluck or even holiday dinner. Best of all, it’s an easy way to fit in a serving of healthful vegetables into your day!
The classic Mediterranean flavors of rosemary, garlic, olive oil, and tomatoes are all alive in this satisfying dish. If you don’t have fresh rosemary available (which is one of the easiest herbs to grow in warm weather climates), used dried rosemary. And if fresh tomatoes are in season, switch to fresh instead of canned.
This recipe is so easy! Just slice potatoes into strips, place in a baking dish, top with garlic, tomatoes, olive oil, and black pepper and salt (as desired, if using), toss to mix well, and bake until golden and tender.
Spoon over the potatoes garlic, canned, drained diced tomatoes, olive oil, black pepper and salt (if using, as desired), and rosemary. Toss to distribute ingredients using tongs or a spoon.
Bake uncovered for about 45-50 minutes, until tender and golden brown, stirring ingredients every 15 minutes.
Prep Time:10 minutes
Cook Time:50 minutes
Category:Side Dish
Cuisine:American
Nutrition
Serving Size:1 serving
Calories:203
Sugar:4 g
Sodium:164 mg
Fat:3 g
Saturated Fat:0 g
Carbohydrates:42 g
Fiber:5 g
Protein:5 g
Cholesterol:0 mg
For other plant-based vegetable side-dishes, try the following recipes:
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