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.


Serves 4—6.

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