Baked Potato Chunks with Tomato-Basil Dressing

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Baked Potato Chunks with Tomato-Basil Dressing

 

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.