BOBBY ARYAN
One Star
Number of posts : 138
Age : 40
I live in : UNITED KINGDOM
Warning :
Donate : <form action="https://www.paypal.com/cgi-bin/webscr" method="post"><input type="hidden" name="cmd" value="_s-xclick"><input type="hidden" name="hosted_button_id" value="1336398"><input type="image" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG_global.gif" border="0" name="submit" alt=""><img alt="" border="0" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" height="1"></form>
Registration date : 2008-06-23
 | Subject: Baked Potato Chunks with Tomato-Basil Dressing  2008-07-11, 17:27 | |
| 1 1/2 cups chopped ripe tomatoes
1/2 cup olive or salad oil
2 teaspoons chopped or pressed garlic
2 pounds potatoes, scrubbed
3 tablespoons chopped fresh basil leaves
salt and pepper
2 tablespoons lemon juice
In a blender or food processor, combine tomatoes, garlic, 1 tablespoon basil, lemon juice and oil. Whirl until smooth. Cut potatoes into 1 1/2 to 2-inch chunks and spread level in a shallow 3-quart casserole, 9 by 13-inch. Bake in a 425 degree oven for 20 minutes. Pour tomato mixture over potatoes and continue to bake until potatoes are tender when pierced, 20 to 25 minutes longer; stir several times. Sprinkle remaining 2 tablespoons basil over potatoes; season to taste with salt and pepper.
Makes 4 to 5 servings. | |
|
