Waldorf Astoria Olive And Lemon Potatoes
2 pounds Yukon gold or Idaho potatoes, scrubbed clean and dried
3 tomatoes, washed and dried
5 Gaeta olives, chopped
juice of 1 lemon
1/2 bunch parsley, chopped
2 tablespoons olive oil
3 tablespoon butter
salt and pepper
Cut tomatoes in half.
Toss with olive oil and season with salt add pepper.
Place cut side down on a baking sheet and cook in a 250 degree oven for 4−5 hours or until they dry and shrink to half of their original size.
Remove from oven, let cool and chop.
Bake potatoes in a 375 degree oven for one hour.
Cool slightly and peel and mash with a fork.
Add all the other ingredients including oven dried tomatoes.
Adjust seasoning and serve with chicken.
2 pounds Yukon gold or Idaho potatoes, scrubbed clean and dried
3 tomatoes, washed and dried
5 Gaeta olives, chopped
juice of 1 lemon
1/2 bunch parsley, chopped
2 tablespoons olive oil
3 tablespoon butter
salt and pepper
Cut tomatoes in half.
Toss with olive oil and season with salt add pepper.
Place cut side down on a baking sheet and cook in a 250 degree oven for 4−5 hours or until they dry and shrink to half of their original size.
Remove from oven, let cool and chop.
Bake potatoes in a 375 degree oven for one hour.
Cool slightly and peel and mash with a fork.
Add all the other ingredients including oven dried tomatoes.
Adjust seasoning and serve with chicken.
