Waldorf Astoria Olive And Lemon Potatoes


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.
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3 thoughts on “Waldorf Astoria Olive And Lemon Potatoes

  1. Seems like it would be difficult to peel potatoes that were cut up in step 1. How is it done? Who has made it and is this recipe correct?

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