16 or about 2.25lbs of cherry tomatoes ¼ cup of exra-virgin olive oil 8 scallions chopped ¼ cup of white wine ¾ teaspoon of kosher salt Freshly grated Parmesan cheese 8 medium basil leaves Pinch of red pepper flakes 4 gloves of garlic (peeled & smashed) Directions:
1. Whisk together the lemon juice, ¼ cup of the olive oil, 2 tablespoons of chopped rosemary, 2 tablespoons of oregano, and 1 minced garlic glove. Coat potatoes with vinaigrette and season with salt and pepper. Set aside.
