Description
This easy, delicious healthy recipe for Roasted Rosemary Potatoes and Tomatoes calls upon only 4 ingredients, not including pantry staples.
Ingredients
Scale
- 6 medium (2 pounds total) thin-skinned potatoes (red or gold), unpeeled, scrubbed
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, drained (may substitute with 1 1/2 cups chopped fresh tomatoes)
- 1 tablespoon extra virgin olive oil
- Black pepper and salt, as desired (optional)
- 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
Instructions
- Preheat oven to 375 F.
- Slice unpeeled potatoes into thin strips, and place in a 9 × 13 inch baking dish.
- 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