Looking for an easy, classic roasted potato recipe you can throw together in minutes that won’t break your budget? Well, here you go! This simple, economical, flavorful 4-ingredient (not including pantry staples) side dish for Roasted Rosemary Potatoes and Tomatoes can be whipped up easy-peasy, out of ingredients you probably have in your pantry right now. The beauty of 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 perfect accompaniment for savory dishes, such as lentil patties, lentil loaf, and vegan meatballs. Plus this rosemary roasted potatoes recipe is a great dish to tote along to your next potluck or even holiday dinner. Best of all, it’s an easy way to fit in a serving of healthful vegetables into your day!
The classic Mediterranean flavors of rosemary, garlic, olive oil, and tomatoes are all alive in this satisfying dish. If you don’t have fresh rosemary available (which is one of the easiest herbs to grow in warm weather climates), used dried rosemary.
And if fresh tomatoes are in season, switch to fresh instead of canned.
Spread tomatoes on top of potatoes and bake. This recipe is so easy! Just slice potatoes into strips, place in a baking dish, top with garlic, tomatoes, olive oil, and black pepper and salt (as desired, if using), toss to mix well, and bake until golden and tender. PrintRoasted Rosemary Potatoes and Tomatoes
(4 votes, average: 5.00 out of 5)
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5 from 4 reviews
- Author: The Plant-Powered Dietitian
- Yield: 6 servings
- Diet: Vegan
Description
This easy, delicious healthy recipe for Roasted Rosemary Potatoes and Tomatoes calls upon only 4 ingredients, not including pantry staples.
Ingredients
- 6 medium (2 pounds total) thin-skinned potatoes (red or gold), unpeeled, scrubbed
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, drained (may substitute with 1 1/2 cups chopped fresh tomatoes)
- 1 tablespoon extra virgin olive oil
- Black pepper and salt, as desired (optional)
- 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
Instructions
- Preheat oven to 375 F.
- Slice unpeeled potatoes into thin 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 using, as desired), and rosemary.
Toss to distribute ingredients using tongs or a spoon.
- Bake uncovered for about 45-50 minutes, until tender and golden brown, stirring ingredients every 15 minutes.
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
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For other plant-based vegetable side-dishes, try the following 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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