This is one of my great winter comfort food recipes and has been an all-time favourite with my children since they were little (they are now 28 and 36!). I found this recipe in a magazine many years back – it was from a cook book by Jill Dupleix, who poached it from the warming trays of the cafeteria at Rome airport – hence the name Airport Potatoes. I have adapted the recipe somewhat. You can serve it as a side dish, but we mostly make a meal of it, especially when adding the cheese – delicious with some crusty ciabatta or baguette and a green salad. The quantity given is for 4 – 6 people.
- 1 kg potatoes, scrubbed and sliced
- 1 tablespoon extra virgin olive oil for the baking tray
- Himalaya salt or herbal salt & black pepper
- 1 x 400 g can chopped tomatoes (or make your own Napoli sauce – see next recipe)
- 2 tablespoons extra virgin olive oil
- 2 – 4 cloves garlic, crushed
- 1 tablespoon dried oregano
- 1 – 2 tablespoons capers, rinsed
- 2 tablespoons Italian parsley, roughly chopped
- 200 g cherry tomatoes, halved
- Optional: Feta, goats feta, mozarella or any Italian style cheese – at least 1 cup full, cubed or coarsley grated
- Preheat oven to 190 degrees C
- Oil a roasting pan and layer finely sliced potates over the base, season with salt and pepper
- Add 1 cup water, cover the pan with foil and bake for 30 minutes
- Mix tomatoes, olive oil, garlic, oregano, capers & half the parsley, salt & pepper together, remove the foil and pour over potatoes
- Scatter halved cherry tomatoes and cheese, if using, on top
- Bake uncovered for a further 30 minutes, or until potatoes are tender and starting to crisp at the edges.
- Scatter with remaining parsley and serve.
Note: you can parboil the potatoes to speed up the cooking process.
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