Provencal Potatoes With Tomatoes Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 tsp: Tomato paste,
1 large: All-purpose potato, scrubbed and cut into slices 1/16-in thick
1: Plum tomato cut into thin slices,
Salt,
Freshly ground black pepper,
2 tsp: Parmesan cheese,
1/2 tsp: Chopped flat-leaf parsley,
Directions:
PREHEAT THE OVEN TO 400F. In a small bowl, whisk together the olive
oil and tomato paste. Add the potato slices, tossing to cover evenly.
In an 8-inch ovenproof skillet, layer the potatoes around the outside
and in the center. Slide the tomato slices evenly between the sliced
potato. Season lightly with salt and pepper, and heat the pan on top
of the stove at medium-high heat until crackling noises are heard,
about 1 1/2 minutes. Transfer the pan to the oven to bake until the
slices are slightly crisp and the potato is tender when pierced with
a knife, about 25 minutes. Remove, sprinkle on the Parmesan cheese
and run the dish under the broiler just until the cheese is lightly
colored, 1 1/2 to 2 minutes, watching carefully. Remove and sprinkle
on the parsley, and serve.
Source from luhu.jp
oil and tomato paste. Add the potato slices, tossing to cover evenly.
In an 8-inch ovenproof skillet, layer the potatoes around the outside
and in the center. Slide the tomato slices evenly between the sliced
potato. Season lightly with salt and pepper, and heat the pan on top
of the stove at medium-high heat until crackling noises are heard,
about 1 1/2 minutes. Transfer the pan to the oven to bake until the
slices are slightly crisp and the potato is tender when pierced with
a knife, about 25 minutes. Remove, sprinkle on the Parmesan cheese
and run the dish under the broiler just until the cheese is lightly
colored, 1 1/2 to 2 minutes, watching carefully. Remove and sprinkle
on the parsley, and serve.
Source from luhu.jp
Tags
Vegetables