This is a great side dish to serve with just about anything.  It is so simple to make and people just love it.


1 Pound baby white potatoes (you can substitute the small red one's but they never get quite as creamy)

1 and  1/4 cup crushed canned tomato

6 cloves of garlic peeled

4 tablespoons extra virgin olive oil

2 tablespoons dried oregano

1 teaspoon dried basil

salt and pepper to taste

preheat oven to 375

Wash the potatoes and cut in half.  drizzle them with the  olive oil and place garlic cloves throughout the dish.  I use one of those rectangle glass pyrex.  Pour tomato over the potatoes and sprinkle with the oregano and basil, add salt and pepper.  Stir the potatoes well to coat them evenly.  Cover with aluminum foil and place in the oven.  Cooking times vary but they usually take approximately 1 hour.  Stir occasionally.  Once the potatoes are soft,   remove aluminum foil and turn oven up to 425.  Let the potatoes brown slightly and then remove from oven.   If they look slightly dry and crunchy on the ends, you did it!  That's what you want to see.  This should not be a soupy consistency!  Enjoy...they are great leftover too!