Greek Potato and Tomato Bake


Yield: 4 Servings


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


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.