Gipsy Baked Potatoes
|Polyunsaturated oil||2 Teaspoon|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Finely chopped fresh rosemary||1 Teaspoon|
|Tomatoes||3 Large, peeled and chopped|
|Green capsicum||1 , diced|
|Chicken stock||250 Milliliter (1 Cup)|
|Freshly ground black pepper||To Taste|
|Potatoes||2 Large, peeled and cut into thick slices|
|Finely chopped fresh chives||2 Tablespoon|
1.Heat oil in a trypan and cook onion, garlic and rosemary for 4-5 minutes or until onion softens.
Add tomatoes, capsicum, paprika and chicken stock, bring to the boil and simmer for 10 minutes.
Season to taste with pepper.
2.Arrange potatoes in layers in a lightly greased ovenproof dish and spoon over tomato sauce.
Bake at 180°C for 1 1/2 hours or until cooked through.
Sprinkle with chives just prior to serving.