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35 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.5% of RDA
• Calories: 10.5% of RDA
• Carbs: 12.5% of RDA
• Fat (total lipid): 11.8% of RDA
• Fiber: 16.5% of RDA
• Fructose: 6.6% of RDA
• Protein: 3.9% of RDA
• Sodium: 2.7% of RDA
• Sugar: 18.7% of RDA
• Vitamin A (IU): 23.7% of RDA
• Vitamin B6: 21.1% of RDA
• Vitamin C: 37.8% of RDA
• Iron: 8.1% of RDA
• Magnesium: 13.9% of RDA
• Manganese: 8.3% of RDA
• Niacin: 13.6% of RDA
• Potassium: 29.0% of RDA
• Zinc: 5.2% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1 1/2
lbs
peeled and quartered.
 
1
whole
halved and sliced.
 
2
tbsp
 
1
pint
can use small tomatoes on the vine if desired.
 
3
cloves
minced.
 
1
tbsp
 
 
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PREPARATION
1.
Preheat oven to 450F.
2.
Place the potatoes, tomatoes, garlic, and onion into a baking dish.
3.
Drizzle the olive oil over and very gently toss to coat.
4.
Sprinkle with salt and pepper to taste and then sprinkle the rosemary over everything.
5.
Bake in the preheated oven for 25 minutes, or until potatoes are tender and tomatoes are wilted.
6.
Let cool for a few minutes before serving, as the tomatoes will be extremely hot right out of the oven.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 210
Protein 4.44 g
Carbohydrates 34.3 g
Iron 1.52 mg
Fiber 4.62 g
Calcium 34.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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