Potato Pizza Aiola
|Red potatoes||4 Pound|
|Olive oil||3 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Chopped oregano/1 teaspoon dried oregano||1 Tablespoon|
|Canned italian peeled tomatoes||14 Ounce, drained and chopped (1 Can)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
1. Preheat oven to 350°. Cook potatoes in a large saucepan of boiling salted water, for 10 minutes only. Drain potatoes and remove skins. Cut potatoes into 1/2-inch slices.
2. Brush an 11 x 7-inch baking dish with 1 teaspoon olive oil. Place one third layer of potatoes in baking dish, overlapping slightly. Season with one third each of the garlic, oregano, tomatoes, remaining olive oil, Parmesan, salt, and pepper. Repeat layers twice, using remaining ingredients. Bake 40 minutes, or until potatoes are tender when tested with a knife and lightly browned and bubbly.