Baked Potatoes, Onion, and Tomatoes, Apulian Style
Adapted from Marcella Hazan’s Essentials of Classic Italian Cooking
Serves 6
Ingredients
2 lbs potatoes
2 cups onion sliced very thin
1 lb diced tomatoes from your freezer
3/4 cup freshly grated romano cheese
Oregano, 1-1/2 tsp if fresh, 3/4 tsp if dried
Salt & Black pepper
1/3 cup extra virgin olive oil
Instructions
- Preheat oven to 400°F.
- Peel the potatoes, wash them in cold water, and cut them into slices no thicker than 1/4 inch.
- Put the potatoes in a bowl together with the onion, tomato, grated cheese, oregano, salt, pepper, and 1/2 cup water. Toss several times to mix the ingredients well.
- Use about 1 tbsp of olive oil to smear the baking dish. Turn out the entire contents of the bowl into the dish, and level off. Pour in the remaining olive oil.
- Place the dish on the uppermost rack of the preheated oven and bake for about 1 hour, until the potatoes feel very tender when prodded with a fork. Turn the potatoes over every 20 minutes or so. After taking the dish out of the oven, let it settle for about 10 minutes before bringing to the table. The potatoes should be served warm, but not scalding hot.
