Greek Potato and Tomato Bake


 

Yield: 4 Servings

Ingredients:

¼ cup Flying Olive Single Varietal Extra Virgin Olive Oil of choice such as Koroneiki, Mission, Picual, or Arbosana

1 large onion or shallot, finely chopped

1-2 cloves garlic, crushed and minced

1 can (15.5 ozs) diced tomatoes or Fire Roasted Tomatoes

1-1¼ lb waxy potatoes such as Yukon Gold (about 5-6 medium),peeled and cut into wedges

½ tsp dried oregano

Salt and Freshly ground black pepper to taste

Parsley for garnishing, if desired

Directions:

Preheat the oven to 350 degrees F.

Heat the Flying Olive EVOO of choice in a skillet. Add the chopped onions and garlic and cook over low-medium heat until
softened and just starting to brown, about 5 minutes.

Add the tomatoes, season with salt and pepper, add the oregano, and cook for 1-2 minutes. Add the potato wedges, stirring well. Season with more salt and pepper, cover, and cook for 10 minutes.

Place in a covered casserole (or a pan covered tightly with aluminum foil). Place in the middle shelf of the oven and cook for 45minutes to 1 hour. Garnish with a parsley, ifdesired.

 

Submitted by Barb L.