| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Potatoes | 1 | Servings | ||
INGREDIENTS
| 8 | c | Small new potatoes |
| 1/4 | c | Oil from sun dried tomatoes |
| 2 | t | Garlic salt |
| 2 | t | Dried basil |
| 1/2 | c | Sun dried tomatoes, diced |
| oil packed |
INSTRUCTIONS
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@geocities.com> on Feb 23, 1998
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 381
Calories From Fat: 279
Total Fat: 31.8g
Cholesterol: 0mg
Sodium: 4741.4mg
Potassium: 1429.6mg
Carbohydrates: 24.8g
Fiber: 8g
Sugar: 10.2g
Protein: 5.8g