|Olive oil||1⁄2 Teaspoon|
|Potatoes||1 1⁄2 Pound, cut into chunks (750g)|
|Garlic||6 Clove (30 gm), chopped|
|Red wine||1⁄4 Pint (150ml)|
|Tomato puree||15 Milliliter (1 tablespoon)|
|Water||2 1⁄2 Fluid Ounce (65ml)|
|Chopped fresh rosemary||1 Teaspoon (5ml)|
|Chopped fresh oregano||1 Teaspoon (5ml)|
|Chopped fresh parsley||30 Milliliter (2 tablespoon)|
|Black pepper||1⁄4 Teaspoon|
1. Brush a large ovenproof dish or casserole with the olive oil. Put in the potatoes and garlic.
2. Mix together the red wine, tomato puree, water, rosemary, oregano, parsley and pepper. Pour over the potatoes.
3. Cover and bake in a preheated oven at Gas Mark 5,375°F, 190°C for 1 1/4 hours, or until the potatoes are tender. Serve hot.