8 large potatoes, peeled and cubed
2 tablespoons vegetable oil
3 cloves garlic, minced
1 1/2 tablespoons dried basil
2 teaspoons dried rosemary
1 teaspoon dried black pepper
2 tablespoons dried oregano
1 tablespoon dried marjoram
3 tablespoons olive oil
1 teaspoon cider vinegar
1/2 teaspoon salt
1 teaspoon dried rosemary
1/2 teaspoon freshly ground black pepper
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a large baking pan.
Place potatoes in a large pot and boil over medium heat for about 15 minutes, or until tender. Drain and place on a baking sheet. Remove pits and cool completely.
Melt butter, brown sugar and olive oil together in a large skillet over medium-low heat. Drizzle mixture over potatoes and sprinkle with basil and rosemary. Arrange potatoes on baking sheet.
Place garlic, basil, rosemary, pepper and oregano in a large bowl. Cover saucepan and heat during the last 10 minutes of cooking. Brush potatoes with olive oil.
Bake, uncovered, 10 minutes. Remove potatoes from oven and sprinkle with rosemary, marjoram, olive oil and vinegar. Cover saucepan tightly with foil. Reduce heat to low. Heat for 5 to 6 minutes, stirring occasionally, to ensure no large chunks of potato are browned by the pan juices. Reduce heat to medium-low. Return potatoes to oven and cook for 5 to 5 1/2 minutes, until tender but still firm.
Remove from oven and leave potatoes uncovered in foil. Spoon tomato sauce into skillet and pull potatoes apart. Drain and reserve liquid. Pour potato mixture over baked potatoes and sprinkle with rosemary, marjoram, lemon juice and rosemary. Serve immediately.