potatoes fresh from
the garden need to be used
or cured & then stored
6 servings, 240 calories
20 small/medium potatoes, sliced thin; 1 c sliced sundried tomatoes, 2 T rosemary, s&p, 1/4 c balsamic vinegar
layer all but vinegar in parchment-lined cast-iron pan, top with vinegar, 450 F, 90 minutes
haikuveg 