Potatoes Roasted with Tomatoes and Capers Salad

For this recipe you will be using first the Steam Mode and then the Roast Mode.

First steam the potatoes. Set them aside to cool then cut them into ½” thick slices.

Gently toss the potoatoes with 2 tablespoons olive oil and salt & pepper to taste. Spread the potatoes onto a rimmed baking sheet. 

Combine the tomatoes with the garlic, capers and oregano and a little drizzle of oil and spread over the potatoes. 

Cook in the Convection Roast mode at 400 degrees on the lower rack for 30 minutes or until the edges of the potatoes begin to crisp.

Transfer to a serving platter and top with the fresh basil.

4 - 6 Servings