Looking for a simple, traditional roasted potato recipe you possibly can throw collectively in minutes that received’t break your funds? Well, right here you go! This easy, economical, flavorful 4-ingredient (not together with pantry staples) aspect dish for Roasted Rosemary Potatoes and Tomatoes may be whipped up easy-peasy, out of substances you in all probability have in your pantry proper now. The fantastic 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, comparable to lentil patties, lentil loaf, and vegan meatballs. Plus this rosemary roasted potatoes recipe is a good dish to tote alongside to your subsequent potluck and even vacation dinner. Best of all, it’s a simple manner to slot in a serving of healthful greens into your day!
The traditional Mediterranean flavors of rosemary, garlic, olive oil, and tomatoes are all alive on this satisfying dish. If you don’t have contemporary rosemary accessible (which is without doubt one of the best herbs to develop in heat climate climates), used dried rosemary. And if contemporary tomatoes are in season, swap to contemporary as a substitute of canned.
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 whole) thin-skinned potatoes (crimson or gold), unpeeled, scrubbed
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, drained (might substitute with 1 1/2 cups chopped contemporary tomatoes)
- 1 tablespoon further virgin olive oil
- Black pepper and salt, as desired (non-compulsory)
- 2 teaspoons chopped contemporary rosemary (or 1 teaspoon dried)
- Preheat oven to 375 F.
- Slice unpeeled potatoes into skinny 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 utilizing, as desired), and rosemary. Toss to distribute substances utilizing tongs or a spoon.
- Bake uncovered for about 45-50 minutes, till tender and golden brown, stirring substances each quarter-hour.
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
Keywords: roasted potatoes, rosemary potatoes, roasted rosemary potatoes
For different plant-based vegetable side-dishes, attempt 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 Vegetables with Za’atar
Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil
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