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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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  • 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


  1. 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.
  2. 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.

Comments (3)

(5 from 2 votes)
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Susan11 months ago
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Delicious. I added a little lemon juice to pump up the flavor and make them a little more like Greek style potatoes.

Mindi R.2 years ago
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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 Parker2 years ago
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Essentially bland roast potatoes.

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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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