Provencal Potatoes with Tomatoes

Name: Provencal Potatoes with Tomatoes
Total time: P1H
Yield: 2
Cuisine: Fusion
Ingredients: olive oil; tomato paste; potatoes; italian plum (roma) tomatoes; salt; black pepper; parmesan, parmigiano-reggiano cheese, grated; parsley leaves

Submitted by Chube

YIELD

2 servings

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

TABLESPOONS OLIVE OIL

TEASPOON TOMATO PASTE

LARGE POTATOES
scrubbed, and cut into slices 1/16in thick

EACH ITALIAN PLUM (ROMA) TOMATOES
cut into thin slices

X SALT *

X BLACK PEPPER
freshly ground *

TEASPOONS PARMESAN CHEESE

TEASPOON PARSLEY LEAVES
chopped

Directions

PREHEAT THE OVEN TO 400℉ (200℃).

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 1½ 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, 1½ to 2 minutes, watching carefully.

Remove and sprinkle on the parsley, and serve.