Pat’s note: Verrrrry good. Caught the tail-end of Lidia Bastianich making this dish on TV. Couldn’t find the recipe online and was going from memory watching the show so I may have used less olive oil. And I definitely used more cheese, like about 1/2 cup grated Parmesan Cheese.
Savory Potatoes
1-1/2 lbs Yukon Gold potatoes, peeled, sliced 1/2" thick
1 large onion, thinly sliced
2 tsp dried oregano
1 1/4 tsp Kosher salt
6 tbsp olive oil
1 lb cherry tomatoes, halved through the top
3 tbsp grated Grana Padano or Parmigiano-Reggiano (on the show Lidia used Pecorino)
Preheat the oven to 400 degrees.
In a large bowl toss together the potatoes, onion, 1 tsp dried oregano and 1 tsp salt. Drizzle with 1/4 cup olive oil and toss to coat. Spread the potato-and-onion mixture evenly in a 15 x 10-inch or other large baking dish.
In the same bowl, toss together the tomatoes, remaining tsp oregano, remaining 1/4 tsp salt, and the grated cheese. Drizzle with remaining 2 tbsp olive oil and toss to coat. Sprinkle the tomatoes evenly over the potatoes.
Bake until the potatoes are cooked through and crusty and any liquid has evaporated from the baking dish, about 40-45 minutes.
Serves 6
Source: Lidia’s Commonsense Italian Cooking
Book notes: Who doesn’t like roasted potatoes? Well, this recipe is all about the delicious flavor of roasted potatoes packed with a Mediterranean punch. It is a great accompaniment to roasted fish, grilled chicken, or lamb chops. I also suggest you try them for brunch, paired with fried or poached eggs.
Savory Potatoes
1-1/2 lbs Yukon Gold potatoes, peeled, sliced 1/2" thick
1 large onion, thinly sliced
2 tsp dried oregano
1 1/4 tsp Kosher salt
6 tbsp olive oil
1 lb cherry tomatoes, halved through the top
3 tbsp grated Grana Padano or Parmigiano-Reggiano (on the show Lidia used Pecorino)
Preheat the oven to 400 degrees.
In a large bowl toss together the potatoes, onion, 1 tsp dried oregano and 1 tsp salt. Drizzle with 1/4 cup olive oil and toss to coat. Spread the potato-and-onion mixture evenly in a 15 x 10-inch or other large baking dish.
In the same bowl, toss together the tomatoes, remaining tsp oregano, remaining 1/4 tsp salt, and the grated cheese. Drizzle with remaining 2 tbsp olive oil and toss to coat. Sprinkle the tomatoes evenly over the potatoes.
Bake until the potatoes are cooked through and crusty and any liquid has evaporated from the baking dish, about 40-45 minutes.
Serves 6
Source: Lidia’s Commonsense Italian Cooking
Book notes: Who doesn’t like roasted potatoes? Well, this recipe is all about the delicious flavor of roasted potatoes packed with a Mediterranean punch. It is a great accompaniment to roasted fish, grilled chicken, or lamb chops. I also suggest you try them for brunch, paired with fried or poached eggs.