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Potato and Onion Bake with Rosemary and Tomatoes

  • Prep-time: / Ready In:
  • Makes 1 Dish
  • Serving size: 1/10 of recipe
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This simple dish of roasted potatoes and tomatoes has amazing flavor and is easy to throw together.

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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, 0 g cholesterol, 77 mg sodium, 8.6 g fiber, 6.1 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (5)

(5 from 2 votes)

Recipe Rating

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Carol Smith

How much rosemary?

Megan Edwards

Hi Carol, You can aim for 2 tablespoons of rosemary in this recipe. Let us know how it turns out!

Susan

Delicious. I added a little lemon juice to pump up the flavor and make them a little more like Greek style potatoes.

Mindi R.

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.

Michael Parker

Essentially bland roast potatoes.

About the Author

Headshots of Margarita Restrepo, found of Naked Food Magazine, and Michele Lastella, founder of Sustainable Society

About the Author

Margarita Restrepo and Michele Lastella

Margarita Restrepo is the founder and editor-in-chief of Naked Food Magazine and author of the Naked Food Cookbook. Restrepo is certified in plant-based nutrition from the T. Colin Campbell Foundation and Cornell University and is the lead Naked Food Chef and recipe developer. Michele Lastella is founder of Sustainable Society, a media organization focused on developing sustainable innovation through ancient knowledge. Lastella is an Italian plant-based cuisine chef, Naked Food Chef, and producer of biodynamic wine and olives. He is also a reiki master, film writer, and director. Find Restrepo on LinkedIn and Lastella on LinkedIn.
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