3tablespoonsItalian flat leaf parsleyfresh and finely chopped
pecorino romano cheese or parmesan cheeseto garnish, if desired
Peel and cut potatoes into wedges.
Place the potatoes in a large bowl of cold water while prepping the rest of the ingredients.
Thinly slice the onion. Set aside.
Mince the garlic. Set aside.
Preheat oven to 425° F (220° C).
Place oven grate on the lower center rack.
Empty the can of whole peeled canned tomatoes in a large bowl.
Add one cup of water to the can, swirl and empty contents in the bowl.
Hand crush the tomatoes.
Add the minced garlic, dried oregano, paprika and salt and pepper. Feel free to adjust seasonings. Combine together and set aside.
Drain the water from the potatoes.
Add the sliced onions and crushed tomatoes and mix them together.
Toss the sliced onions with the potato wedges in a large deep baking dish (10.5 x 14.75 inches).
Arrange the potatoes and vegetables in a single layer, in the baking dish.
Drizzle olive oil over the top.
Cover with aluminum foil and bake for about 45-60 minutes or until a knife can easily pierce through the potato. Gently move the potatoes in the baking pan.
Bake for another 15-20 minutes, without the foil or until most of the moisture has evaporated from the tomato sauce. Stir occasionally.
Transfer to a serving dish, garnish with fresh chopped parsley and serve.
OPTIONAL: Garnish with grated pecorino romano cheese or parmesan cheese.
Cutting the potatoes uniformly will ensure even baking.
Use a large baking dish in order to spread the potatoes evenly, in a single layer.
The long baking time reduces the "acidity" of the tomatoes.
This potato recipe is the perfect side dish to serve at family gatherings.
What's the best type of potatoes for this recipe?Red skinned potatoes are best because:
they have a waxy and firm texture;
will stay firm and retain their shape throughout the roasting time and
have a full flavor with a hint of sweetness.
How to choose the best potatoes: Choose potatoes that are firm and smooth. Avoid potatoes that have wilted skins or are wrinkled. Also, choose potatoes that have a uniform shape as this prevents having too much waste when peeling them.How many potatoes are in one pound? There are usually 3 medium potatoes or 10 small potatoes in one pound of potatoes.What's the best way to slice these potatoes? You can cut them into slices, wedges or chunks. Cut them the same size so that they cook evenly. How do I store leftover potatoes? Cover and refrigerate leftover potatoes for 3 days. It can be reheated in the microwave or in the oven.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.