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Kitchen Witch
August 29th, 2006, 05:35 PM
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.