"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sun-Dried Tomato Potatoes, by April Jensen, is from Logan 10th Ward,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 new potatoes or 4 medium sized potatoes cut 2 T. water 2 tsp. oil 3 T. Sun-Dried Tomato Dressing 2 T. grated Parmesan cheese 1 T. chopped fresh parsley
To grill: place potatoes in center of large piece of heavy-duty foil. (or double layer) Drizzle with water and oil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation. Grill for 18 to 20 minutes or until potatoes are tender. Open packet and drizzle with dressing; sprinkle with cheese and parsley.
Cooked Potatoes: use either boiled or baked potatoes and place in bowl. Pour dressing on potatoes. Sprinkle with Parmesan cheese and parsley (can use dried parsley). Mix potatoes and serve hot.
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