Monday, May 29, 2023

Roasted Rosemary Potatoes and Tomatoes


In search of a very easy, vintage roasted potato recipe you’ll throw in combination in mins that received’t spoil your price range? Smartly, right here you pass! This straightforward, economical, flavorful 4-ingredient (no longer together with pantry staples) facet dish for Roasted Rosemary Potatoes and Tomatoes will also be whipped up easy-peasy, out of substances if you have on your pantry presently. 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, corresponding to lentil patties, lentil loaf, and vegan meatballs. Plus this rosemary roasted potatoes recipe is a smart dish to tote alongside for your subsequent potluck and even vacation dinner. Very best of all, it’s a very easy method to slot in a serving of wholesome greens into your day!

Roasted Rosemary Potatoes and Tomatoes

The vintage Mediterranean flavors of rosemary, garlic, olive oil, and tomatoes are all alive on this gratifying dish. In case you don’t have recent rosemary to be had (which is without doubt one of the very 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.

Roasted Rosemary Potatoes and Tomatoes

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


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This simple, scrumptious wholesome recipe for Roasted Rosemary Potatoes and Tomatoes calls upon handiest 4 substances, 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 (would possibly replace 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)

  1. Preheat oven to 375 F.
  2. Slice unpeeled potatoes into skinny strips, and position in a 9 × 13 inch baking dish.
  3. 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 substances the usage of tongs or a spoon.
  4. Bake exposed for approximately 45-50 mins, till smooth and golden brown, stirring substances each and every quarter-hour.


  • Serving Measurement: 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, take a look at 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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