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Rosemary Potato Bake with Onions and Tomatoes

Forks Over Knives
  • 60 minutes
  • Serves 1

INGREDIENTS

1

Bay leaves, Fresh

1

Red onion

1

Rosemary, Fresh

8

Vine tomatoes

1 tbsp

Tamari

1 cup

Water

16

Yukon gold (or any round yellow) potatoes, washed