Provencal Potatoes With Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 2 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | t | Tomato paste |
| 1 | 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 | t | Parmesan cheese |
| 1/2 | t | Chopped flat-leaf parsley |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 130
Calories From Fat: 124
Total Fat: 14g
Cholesterol: 1.5mg
Sodium: 192.7mg
Potassium: 35.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g