This little side dish is also from Simply Delicious: Vegetarian. (Heidi, thanks again!)We needed something sort of filling to go with grilled fish, since it was 80 degrees last weekend. Ugh. Not my idea of January. But nice for grilling.
This is another recipe for tomato lovers, so "Sorry, Ickenham." Next time, I'd slice the potatoes even thinner, and pour over some white wine before baking it.
Potato Bake with tomatoes and oregano
1/3 c extra virgin olive oil
1 large onion, finely chopped
1 1/2 lb potatoes, peeled, cut in half, then thinly sliced on a slicer
salt, pepper
12 oz cherry tomatoes, halved
1/2 t dried oregano
1/2 c fresh bread crumbs
Preheat oven to 400 degrees. Oil a large casserole or glass dish.
Heat 2 T oil in a large frying pan and saute onion until soft, 4-5 minutes. Add the potatoes and saute for another 5 minutes. Season with salt and pepper. Transfer to the oiled dish. Arrange the tomatoes in a layer on top. Sprinkle with breadcrumbs and oregano, and drizzle with remaining oil.
Bake until tender, about 40 minutes. Serve hot.
1 comment:
Haven't seen any new posts in a while. What are you eating these days?
I'm planning on making coconut soup and crunchy curry fish this week. They're Mark Bittman recipes. Also, edamame and shrimp risotto. They're all easy. We're eating a lot of vegetarian things lately. Could you have ever thought it of your brother?
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