Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Clifford Wright is the author of Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D’Oeuvre, Meze, and More. He first shared this recipe for Oven-Baked Potatoes in the Neapolitan Style on September 4, 2004.
Keep reading for the full recipe…
Patate al Forno — Oven-Baked Potatoes in the Neapolitan Style
This preparation is quite simple as you merely toss it all together and bake it. The combination of potatoes and tomatoes is familiar in Campania, the region in southern Italy where Naples is. This preparation is usually served as a contorno or side dish and in particular it’s a great accompaniment to roast lamb. (Makes 6 servings)
- 1 3/4 lb Yukon gold potatoes, peeled and sliced 3/8-inch thick
- 3/4 lb ripe tomatoes, peeled and chopped
- 1 medium onion, very thinly sliced
- 1 large garlic clove, finely chopped
- 1 Tablespoon finely chopped fresh basil leaves
- 1 Tablespoon finely chopped fresh parsley leaves
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
- 1/2 cup extra-virgin olive oil
- 2 Tablespoons water
- In a large bowl, toss the potatoes, tomatoes, onion, garlic, basil, parsley, oregano, and salt and pepper. Transfer to a baking casserole, preferable earthenware. Pour the olive oil over the vegetables along with the water and toss again.
- Preheat the oven to 350F. Bake until the potatoes are tender and the sauce bubbling, about 1 1/2 hours, stirring gently two or three times. Serve immediately.