Sun-Dried Tomato & Garlic Potato Platter

[Guest guest]

Sun-Dried Tomato & Garlic Potato Platter

 

1/3 cup extra-virgin olive oil

1/4 cup chopped fresh basil

1 tbsp. chopped fresh rosemary

salt and freshly ground pepper

6 Yukon Gold potatoes, scrubbed

1 head roasted garlic

2 tbsps. finely chopped oil-packed sun-dried tomatoes

2 tbsps. white balsamaic vinegar

1 tsp. Dijon mustard

 

Grease grill and preheat to medium-high.

In large bowl, whisk together 3 tbsps. of the oil, half of the basil and all the

rosemary. Season with salt and pepper.

Cut potatoes into 1/4 inch thick slices and add to bowl. Toss to coat evenly.

Grill potato slices for 20 minutes or until crisp and golden. Remove and place

on platter, overlapping slightly.

Squeeze garlic into another bowl and mash to form paste. Whisk in remaining

oil, tomatoes, vinegar and mustard. Spoon over potatoes and sprinkle with

remaining basil. Serves 6.