Waldorf Astoria Olive And Lemon Potatoes

Waldorf Astoria Olive And Lemon Potatoes

2 pounds Yukon gold or Idaho potatoes, scrubbed clean and dried3 tomatoes, washed and dried
5 Gaeta olives, choppedjuice of 1 lemon
1/2 bunch parsley, chopped2 tablespoons olive oil
3 tablespoon buttersalt 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 4−5hours 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 andmash with a fork. Add all the other ingredients including oven driedtomatoes. Adjust seasoning and serve with chicken.