Potato pizzaiola

Yield: 6 servings

Measure Ingredient
3½ pounds (to 4) red potatoes, large
3 tablespoons Olive oil
4 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.

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