Roasted Sun-Dried Tomato Beef Tri-Tip & Potatoes

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1 beef tri-tip roast (1-1/2 to 2 pounds)

1/2 cup reduced-fat Italian dressing

1/4 cup drained sun-dried tomatoes (oil-packed)

1/4 cup water

1-1/2 pounds small red-skinned potatoes (about 2-inch diameter), cut in eights

2 tablespoons grated Parmesan cheese

Salt and pepper

Fresh chopped parsley (optional)

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