Baked Potatoes, Onions, and Tomatoes
Prep Time: 1 hour and 20 minutes (about 20 minutes hands-on time)
Meal Notes: This easy, satisfying Italian side-dish is a great way to liven up almost any main dish, but I think it goes particularly well with simple chicken recipes, like Chicken with Lemon and Garlic .
Source: Modified from the cookbook Essentials of Classic Italian Cooking by Marcella Hazan
6 Yukon Gold potatoes
1 large yellow onion
3 large beefsteak tomatoes
3/4 cup grated Parmesan cheese
1 teaspoon dried oregano
2 teaspoons salt (plus more to taste)
1 teaspoon pepper (plus more to taste)
1/3 cup olive oil
1/2 cup water
Prep: Preheat oven to 400 degrees. Peel potatoes and cut into bite-size slices. Dice onion and tomatoes. Line a baking dish with aluminum foil for easier clean-up.
Mix the potatoes in a large bowl with onion, tomato, cheese, oregano, salt, pepper, and water. Toss to combine.
Bake: Coat the bottom of prepared baking dish with 1 Tablespoon of the olive oil. Dump the content of the bowl into the baking dish, then pour the remaining olive oil on top. Place the baking dish in the oven and bake for about 1 hour, turning the potatoes every 20 minutes or so until they are tender when prodded with a fork. Remove from oven and cool for about 10 minutes before serving.