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July 2018

Potato Recipes

Condiments Recipes

Nuoc Leo Peanut Sauce

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Provencal Potatoes with Tomatoes Recipe

Provencal Potatoes with Tomatoes recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Provencal Potatoes with Tomatoes recipe  PDF


2 tb Olive oil
1 ts Tomato paste
1 lg All purpose potato scrubbed
and cut into slices 1/16 in thick 1 Plum tomato
cut into thin slices Salt Freshly ground black pepper 2 ts Parmesan cheese
1/2 ts Chopped flat leaf parsley
PREHEAT THE OVEN TO 400F. In a small bowl, whisk together the olive oil and tomato paste. Add the potato slices, tossing to cover evenly. In an 8 inch ovenproof skillet, layer the potatoes around the outside and in the center. Slide the tomato slices evenly between the sliced potato. Season lightly with salt and pepper, and heat the pan on top of the stove at medium high heat until crackling noises are heard, about 1 1/2 minutes. Transfer the pan to the oven to bake until the slices are slightly crisp and the potato is tender when pierced with a knife, about 25 minutes. Remove, sprinkle on the Parmesan cheese and run the dish under the broiler just until the cheese is lightly colored, 1 1/2 to 2 minutes, watching carefully. Remove and sprinkle on the parsley, and serve.

Provencal Potatoes with Tomatoes recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
475 people have voted
Last Reviewed on 2018-07-17



Tuesday, Jul 17 2018 Download & Print Provencal Potatoes with Tomatoes recipe  PDF   Potato recipes RSS   Thumsb up

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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