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Searching for a very easy, vintage roasted potato recipe you’ll be able to throw in combination in mins that gained’t destroy your finances? Neatly, right here you cross! This easy, economical, flavorful 4-ingredient (no longer together with pantry staples) facet dish for Roasted Rosemary Potatoes and Tomatoes may also be whipped up easy-peasy, out of components if you have on your pantry at the moment. The wonderful thing about this roasted vegetable and potato dish is that it calls upon 3 favorites—canned tomatoes, rosemary, and potatoes. This 100% plant-based, gluten-free rosemary potatoes recipe is the very best accompaniment for savory dishes, equivalent to lentil patties, lentil loaf, and vegan meatballs. Plus this rosemary roasted potatoes recipe is a brilliant dish to tote alongside on your subsequent potluck and even vacation dinner. Perfect of all, it’s a very easy approach to slot in a serving of wholesome greens into your day!
The vintage Mediterranean flavors of rosemary, garlic, olive oil, and tomatoes are all alive on this pleasant dish. If you happen to don’t have recent rosemary to be had (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, transfer to recent as a substitute of canned.
Description
This simple, scrumptious wholesome recipe for Roasted Rosemary Potatoes and Tomatoes calls upon simplest 4 components, no longer together with pantry staples.
- 6 medium (2 kilos overall) thin-skinned potatoes (pink or gold), unpeeled, scrubbed
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, tired (might change with 1 1/2 cups chopped recent tomatoes)
- 1 tablespoon additional virgin olive oil
- Black pepper and salt, as desired (not obligatory)
- 2 teaspoons chopped recent rosemary (or 1 teaspoon dried)
- Preheat oven to 375 F.
- Slice unpeeled potatoes into skinny strips, and position in a 9 × 13 inch baking dish.
- Spoon over the potatoes garlic, canned, tired diced tomatoes, olive oil, black pepper and salt (if the usage of, as desired), and rosemary. Toss to distribute components the usage of tongs or a spoon.
- Bake exposed for roughly 45-50 mins, till delicate and golden brown, stirring components each quarter-hour.
Diet
- 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, check out 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 Wintry weather Greens with Za’atar
Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil
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