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Roasted Rosemary Potatoes and Tomatoes


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  • Author: The Plant-Powered Dietitian
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Vegan

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

  1. Preheat oven to 375 F.
  2. Slice unpeeled potatoes into thin strips, and place in a 9 × 13 inch baking dish.
  3. 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.
  4. 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