Tuscan Potatoes With Sundried Tomatoes
6 Medium potatoes
2 cloves garlic
3 tablespoons oil drained from sundried tomatoes, or pure olive oil
1 tablespoon fresh rosemary leaves or 1 - 1/2 teaspoons dried rosemary
1/4 cup drained, chopped sundried tomatoes
Peel potatoes and cut into cubes. Crush, peel and finely chop garlic. Heat oil in a roasting dish or electric frying pan. Add potatoes and cook at 180 C for 20 minutes, turning frequently, until lightly golden on all sides and cooked.
Add garlic, rosemary and tomatoes. Cook for a further 5 minutes.