Scale
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
- Preheat oven to 375 F.
- Slice unpeeled potatoes into thin wedges and place in a 9 × 13 inch baking dish.
- 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.
- 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