Waldorf Astoria Olive and Lemon Potatoes
★★★★★ 1 vote5
- 2 lb
- yukon gold or idaho potatoes, scrubbed clean and dried
- tomatoes, washed and dried
- gaeta olives, chopped
- juice of one lemon
- 1/2 bunch
- parsley, chopped
- 2 Tbsp
- olive oil
- 3 Tbsp
- salt and pepper
How to Make Waldorf Astoria Olive and Lemon Potatoes
- 1Cut 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.
- 2Bake 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.