This is a new recipe I have for potatoes from Jill Dupleix who was the Times Cook for many years. I love her recipes because they are mostly simple and don’t require ingredients that are hard to source. This is based on a meal she ate at Rome Airport, hence the name. It can be served as a side or a main course.
Ingredients
- 1 kg all purpose potatoes peeled
- 1 tbsp olive oil
- sea salt & black pepper
- 400 g can chopped tomatoes
- 2 tbsps extra virgin olive oil
- 2 plump garlic cloves peeled and crushed
- 1/2 tsp dried oregano
- 1 tbsp salted capers rinsed
- 2 tbsps roughly chopped fresh parsley
- 200 g cherry tomatoes
Servings:
Instructions
- Heat the oven to 190 C gas 5. Finely slice the potatoes and roughly layer over the base of an oiled roasting tin ( use the 1 tbsp olive oil).Add 250 ml water, season with salt and pepper then cover with foil and bake for 30 minutes.
- Combine the canned tomatoes with the extra virgin olive oil, garlic, oregano, capers, half the chopped parsley and sea salt and pepper.
- Remove the foil and pour the tomato mixture over the potatoes. Cut the cherry tomatoes in half and scatter on top.
- Bake for a further 30 minutes until the potatoes are tender and starting to crisp at the edges. Scatter with the remaining chopped parsley and serve.
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