Waldorf Astoria Olive and Lemon Potatoes

Name: Waldorf Astoria Olive and Lemon Potatoes
Prep time: 5 h
Cook time: 1 h
Total time: 6 h
Yield: 4
Cuisine: American
Ingredients: 2 lb yukon gold or idaho potatoes, scrubbed clean and dried; 3 tomatoes, washed and dried; 5 gaeta olives, chopped; juice of one lemon; 1/2 bunch parsley, chopped; 2 Tbsp olive oil; 3 Tbsp butter; salt and pepper

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By Dona Mullins
@Bigbird420

I love this dish, I only wish I could say I have tasted it from the Waldorf Astoria itself, but I found this in the "Top Secret Recipes" book, I received from a friend, and I really enjoy trying all the "famous" recipes.

Rating:

★★★★★ 1 vote5

Serves:

Prep:

5 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

2 lb

yukon gold or idaho potatoes, scrubbed clean and dried
3

tomatoes, washed and dried
5

gaeta olives, chopped
·

juice of one lemon
1/2 bunch

parsley, chopped
2 Tbsp

olive oil
3 Tbsp

butter
·

salt and pepper
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How to Make Waldorf Astoria Olive and Lemon Potatoes

Step-by-Step

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.

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