Roasted potatoes with sun dried tomatoes

Yield: 1 Servings

Measure Ingredient
8 cups Small new potatoes
¼ cup Oil from sun dried tomatoes
2 teaspoons Garlic salt
2 teaspoons Dried basil
½ cup Sun dried tomatoes; diced, oil packed

Boil potatoes in water to cover till almost tender. Drain well and pat dry.

Preheat oven to 350F. On a baking sheet, sprinkle potatoes with oil and coat well. Roast until brown and crisp, about 30 minutes. Spoon potatoes into large serving dish. Stir in garlic salt, basil and tomatoes, toss well. Serve hot.

Posted to recipelu-digest by RecipeLu <recipelu@...> on Feb 23, 1998

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