CopyCat Waldorf Astoria Olive And Lemon Potatoes
20m prep 5h cook 5h ready
A copycat Waldorf Astoria side dish of mashed Yukon gold potatoes mixed with oven-dried tomatoes, Gaeta olives, lemon juice, parsley, olive oil, and butter. Serve alongside chicken.
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Ingredients
- 2 pounds Yukon gold or Idaho potatoes, scrubbed clean and dried
- 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
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Step 1.
Preheat the oven to 250°F (120°C). Cut the tomatoes in half and toss them in a bowl with olive oil, salt, and pepper until evenly coated. Arrange the tomato halves cut side down on a baking sheet in a single layer, then transfer to the oven.
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Step 2.
Bake the tomatoes for 4 to 5 hours, until they have dried and shrunk to about half their original size. While the tomatoes bake, preheat the oven to 375°F (190°C) for the potatoes.
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Step 3.
Bake the potatoes in the 375°F oven for about 1 hour, until tender when pierced with a fork. Remove from the oven and let cool slightly.
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Step 4.
Once the tomatoes are done, remove them from the oven and let cool, then chop them. When the potatoes are cool enough to handle, peel them and mash with a fork in a large bowl.
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Step 5.
Add all the other ingredients to the mashed potatoes, including the chopped oven-dried tomatoes. Stir to combine, then taste and adjust the seasoning with salt and pepper as needed. Serve alongside chicken.
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