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


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

  • 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)

Instructions

  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.

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