Sharon's new book California Vegan is available for pre-order now!

Roasted Rosemary Potatoes and Tomatoes (Vegan, Gluten-Free)

Sharon Palmer

Looking for an easy, classic potato side-dish you can throw together in minutes? Well, here you go! This simple, flavorful 4-ingredient 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 vegetable and potato dish is that it calls upon three favorites—canned tomatoes, rosemary and potatoes. This 100% plant-based side-dish is the perfect accompaniment for savory dishes, such as lentil patties, chickpea loaf, and veggie balls. Plus it’s 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 and present 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.

Spread tomatoes on top of potatoes and bake.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Roasted Rosemary Potatoes and Tomatoes (Vegan, Gluten-Free)

1 Star2 Stars3 Stars4 Stars5 Stars
(1 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Yield: 6 servings 1x


  • 6 medium red and/or gold potatoes, unpeeled, scrubbed
  • 2 cloves garlic, minced
  • 1 14.5-ounce can diced tomatoes, drained
  • 1 tablespoon extra virgin olive oil
  • Black pepper and salt, as desired (optional)
  • 1 ½ teaspoons chopped fresh rosemary (or 1 teaspoon dried)


  1. Preheat oven to 375 F.
  2. Slice unpeeled potatoes into thin wedges and place in a 9 × 13 inch baking dish.
  3. Spoon over garlic, canned diced tomatoes, olive oil, black pepper and salt (as desired), and rosemary. Toss to distribute ingredients using tongs or a spoon.
  4. Bake uncovered for about 1 hour, until tender and golden brown. Stir ingredients every 20 minutes.


  • 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:

Maple and Balsamic Roasted Brussels Sprouts
Roasted Winter Vegetables with Za’atar
Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil

This post may contain affiliate links. For more information, click here.

Leave a Reply

Your email address will not be published. Required fields are marked *