Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3½ pounds | (to 4) red potatoes, large |
| 3 tablespoons | Olive oil |
| 4 \N | Cl Garlic; minced |
| 1 tablespoon | Fresh oregano, or 1 tsp dried; chopped |
| 1 can | (14 oz) italian peeled tomat drained and chopped |
| ¾ cup | Parmesan cheese; grated |
| 1½ teaspoon | Salt |
| ½ teaspoon | Pepper; freshly ground |
Recipe by: 365 Easy Italian Recipes - ISBN 0-06-016310-0 Preparation Time: 1:00
1. Preheat oven to 350 F. Cook potatoes in a large saucepan of boiling salted water, for 10 mins. only. Drain potatoes and remove skins. Cut potatoes into ½-inch slices.
2. Brush an 11 x 7-inch baking dish with 1 tsp olive oil. Place ⅓ layer of potatoes in baking dish, overlapping slightly. Season with ⅓ each of garlic, oregano, tomatoes, remaining oilive oil, Parmesan, salt, and pepper. Repeat layers twice, using remaining ingredients. Bake 40 mins, or until potatoes are tender when tested with a knife and lightly browned and bubbly.