Step-by-Step Instructions
1. Prepare the Potatoes
- Peel the potatoes, wash them, and slice them thinly (about 3–4 mm thick). Uniform slices are important for even cooking.
- Optional: soak them in cold water for 10 minutes to remove excess starch, then dry thoroughly with a clean kitchen towel.
2. Prepare the Tomato Base
- In a skillet, add a drizzle of olive oil and the thinly sliced onion. Sauté gently for 5 minutes, without burning.
- Add the tomato purée, a pinch of salt, pepper, and oregano. Simmer over low heat for about 10 minutes until the sauce is fragrant and slightly reduced.
3. Assemble the Dish
- In a lightly oiled baking dish, lay down a first layer of potato slices.
- Cover with some tomato sauce, a few pieces of provola, a sprinkle of Parmesan, and a pinch of oregano.
- Repeat the layers until all ingredients are used, finishing with sauce, cheese, and a drizzle of olive oil.
4. Bake
- Bake in a preheated oven at 180°C (350°F) for about 40–45 minutes, until the potatoes are tender and the top is golden and slightly crispy.
- For a gratin effect, turn on the grill for the last 5 minutes of baking.
Tips and Variations
- Add black olives or capers for an extra Mediterranean touch.
- For a lighter version, reduce the cheese or substitute provola with smoked scamorza.
- Pizzaiola Potatoes are even better the next day — simply reheat in the oven or a skillet.
Serving Suggestions
Serve hot, with the cheese still melted and stringy. They make a perfect vegetarian main dish or a rich side to grilled meats, meatballs, or baked fish.
A simple, homey, and irresistibly Italian dish.
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