This is a traditional Italian potato side-dish originating from Basilicata region, This recipe gives potatoes a completely different status. Combination of very simple ingredients takes them up a notch. Whether served as a side dish or as a main course, they have a special flavour.


The dialect name of this dish is ‘Patate Arraganate’ means ‘Potatoes au Gratin’.

 

Serves 4, Preparation time 20 mins, Approx. Cooking time 50 mins

  • 5 medium-sized yellow potatoes 
  • 5-6 beefsteak tomatoes, better if slightly ripe
  • 1 medium-size white or red onion 
  • 2 garlic cloves, minced
  • Olive Oil, to taste
  • 80 g  breadcrumbs
  • about 60 g grated Pecorino cheese
  • Dried Oregano, 2 tablespoons
  • Salt and black ground pepper, to taste

 

Method

Pre-heat the oven to 180 C / F 350 / Gas 4.

Slice finely potatoes, tomatoes and onion. 

In a bowl, add the breadcrumbs with dried oregano and minced garlic, mix.
Mix the potato slices into the breadcrumbs mix and allow them to take on flavour.

Grease the baking dish with some olive oil, place a first layer of potatoes slightly overlapping on each others, add a layer of sliced onion and one of sliced tomatoes. Season with salt, black pepper, a drizzle of olive oil, scatter evenly the breadcrumbs-oregano mix and with a generous handful of grated Pecorino.

Proceed in this fashion until you finish all the ingredients, max 3 layers.

Sprinkle the remaining breadcrumbs-oregano mixture on top of the potato slices and a handful of grated Pecorino and a drizzle of olive oil.

Bake in a pre-heated oven approx. for 50 or 60 mins – it depends on your oven.

Turn on the oven- grill mode for the last 5 minutes.

Let them cool down for a few minutes before serving.

 

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