This dish really is very simple to do, feeds the masses and goes with everything. What’s not to like?? Desiree or red potatoes are good here, if you go for a very floury potato they will disintegrate more – though that’s not the end of the world. There’s nothing worse than an undercooked potato!
- 2kg potatoes, peeled
- 2 red onions, peeled and cut into thin wedges
- 3 cloves garlic, finely sliced
- 100ml olive oil
- 6 tomatoes, cut into quarters
- Salt and pepper
Get your largest oven dish and cut a piece of non stick baking parchment to fit the top of the dish. Preheat the oven to 170C/Fan 150C/Gas 3.
Slice the potatoes with a mandolin or a similar contraption (I have something called a JML Super Slicer) and place in a large bowl. Throw in the onions and garlic, then add the olive oil and plenty of salt and pepper and mix well to combine. You can use your hands, it’s easier!
Put the potato mixture into your big dish and move everything around till it’s evenly distributed and the potatoes are flattish. Then take your tomato quarters and poke them into the top layers of potato at regular intervals so they are just peeking out. Press it all down with your hands.
Now cover the top of the dish with the piece of parchment you cut earlier. Don’t be tempted to use foil here as it may react with the tomatoes and turn the whole dish black!
Put the dish into the preheated oven and cook for 2 hours, taking the parchment off for the last 15 minutes so the potatoes can crisp up a bit. Enjoy!