This simple dish of roasted potatoes and tomatoes has amazing flavor and is easy to throw together.
From Naked Food Magazine
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Ingredients
- 16 Yukon gold (or any round yellow) potatoes, washed
- 1 red onion, peeled and chopped
- 8 vine tomatoes
- Fresh rosemary, chopped
- Fresh bay leaves, chopped
- 1 Tbsp. tamari
- 1 cup water
Instructions
- Preheat oven to 425 degrees. With a sharp knife, puncture potatoes in several spots to accelerate the cooking process. Arrange them in a large silicone, ceramic, or glass baking dish so they do not overlap. Add onions, tomatoes, and herbs.
- Mix tamari in one cup of water and pour over the potatoes. Bake for 30 minutes, checking occasionally. If the potatoes begin drying out, add 1-2 cups of water-tamari mix. Serve and garnish with fresh rosemary.
Nutritional Information:
Per serving (1/10 of recipe), 287 calories, 65 g carbohydrates, 8.2 g protein, 0.5 g total fat, 0.1 g saturated fat, 77 mg sodium, 8.6 g fiber, 6.1 g sugar
Note: Nutritional information is provided as an estimate only.
Are the potatoes large? Or small mini ?
How much rosemary?
Hi Carol,
You can aim for 2 tablespoons of rosemary in this recipe. Let us know how it turns out!
Delicious. I added a little lemon juice to pump up the flavor and make them a little more like Greek style potatoes.
Quick, easy, and super yummy. I’ve made this multiple times. I use campari tomatoes and sprinkle a little garlic powder over everything before roasting.
Essentially bland roast potatoes.