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Roasted Rosemary Potatoes and Tomatoes


In search of a simple, traditional roasted potato recipe you’ll be able to throw collectively in minutes that gained’t break your price range? Nicely, right here you go! This straightforward, economical, flavorful 4-ingredient (not together with pantry staples) facet dish for Roasted Rosemary Potatoes and Tomatoes could be whipped up easy-peasy, out of substances you in all probability have in your pantry proper now. The great thing about this roasted vegetable and potato dish is that it calls upon three favorites—canned tomatoes, rosemary, and potatoes. This 100% plant-based, gluten-free rosemary potatoes recipe is the proper accompaniment for savory dishes, corresponding to lentil patties, lentil loaf, and vegan meatballs. Plus this rosemary roasted potatoes recipe is a superb dish to tote alongside to your subsequent potluck and even vacation dinner. Better of all, it’s a simple method to slot in a serving of healthful greens into your day!

Roasted Rosemary Potatoes and Tomatoes

The traditional Mediterranean flavors of rosemary, garlic, olive oil, and tomatoes are all alive on this satisfying dish. In case you don’t have recent rosemary accessible (which is without doubt one of the best herbs to develop in heat climate climates), used dried rosemary. And if recent tomatoes are in season, swap to recent as an alternative of canned.

Roasted Rosemary Potatoes and Tomatoes

Unfold tomatoes on high of potatoes and bake.
Roasted Rosemary Potatoes and Tomatoes
This recipe is really easy! Simply slice potatoes into strips, place in a baking dish, high with garlic, tomatoes, olive oil, and black pepper and salt (as desired, if utilizing), toss to combine effectively, and bake till golden and tender.

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Description

This simple, scrumptious wholesome recipe for Roasted Rosemary Potatoes and Tomatoes calls upon solely 4 substances, not together with pantry staples.


  • 6 medium (2 kilos complete) thin-skinned potatoes (purple or gold), unpeeled, scrubbed
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, drained (could substitute with 1 1/2 cups chopped recent tomatoes)
  • 1 tablespoon additional virgin olive oil
  • Black pepper and salt, as desired (non-compulsory)
  • 2 teaspoons chopped recent rosemary (or 1 teaspoon dried)


  1. Preheat oven to 375 F.
  2. Slice unpeeled potatoes into skinny 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 utilizing, as desired), and rosemary. Toss to distribute substances utilizing tongs or a spoon.
  4. Bake uncovered for about 45-50 minutes, till tender and golden brown, stirring substances each quarter-hour.

Vitamin

  • Serving Dimension: 1 serving
  • Energy: 203
  • Sugar: 4 g
  • Sodium: 164 mg
  • Fats: 3 g
  • Saturated Fats: 0 g
  • Carbohydrates: 42 g
  • Fiber: 5 g
  • Protein: 5 g
  • Ldl cholesterol: 0 mg

Key phrases: roasted potatoes, rosemary potatoes, roasted rosemary potatoes

For different plant-based vegetable side-dishes, strive the next recipes:

Baked Polenta with Oven Roasted Mushrooms
Sautéed Asparagus with Fava Beans
Roasted Chicory with Pistachios and Pomegranates
Maple and Balsamic Roasted Brussels Sprouts
Roasted Winter Greens with Za’atar
Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil

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