Potato Bake with Rosemary
The fresh rosemary and vine tomatoes bring this simple vegetable bake to life. Serve as a starter or as a side dish to a main meal—you can’t go wrong! This simple dish of roasted potatoes and tomatoes has amazing flavor and is easy to throw together.
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.
Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/
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