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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 damage your finances? 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 can also be whipped up easy-peasy, out of substances when you’ve got to 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 easiest accompaniment for savory dishes, equivalent 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. Highest of all, it’s a very easy manner 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 gratifying dish. For those who don’t have contemporary rosemary to be had (which is likely one of the absolute best herbs to develop in heat climate climates), used dried rosemary. And if contemporary tomatoes are in season, transfer to contemporary as an alternative of canned.
Description
This straightforward, scrumptious wholesome recipe for Roasted Rosemary Potatoes and Tomatoes calls upon best 4 substances, no longer together with pantry staples.
- 6 medium (2 kilos overall) thin-skinned potatoes (purple or gold), unpeeled, scrubbed
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, tired (might exchange with 1 1/2 cups chopped contemporary tomatoes)
- 1 tablespoon further virgin olive oil
- Black pepper and salt, as desired (not obligatory)
- 2 teaspoons chopped contemporary 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 substances the usage of tongs or a spoon.
- Bake exposed for roughly 45-50 mins, till smooth 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, 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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