Easy Italian Potato Bake
Recipe: #35951
November 11, 2020
Categories: Side Dishes, Tomato, Onions, Potatoes, Italian, Oven Bake, Gluten-Free, Kosher, No Eggs, Non-Dairy, Fresh Tomatoes, more
"From our weekday newspaper The West Australian."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (107.8 g)
- Calories 192.6
- Total Fat - 15.5 g
- Saturated Fat - 2.2 g
- Cholesterol - 2 mg
- Sodium - 15 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 2 g
- Sugars - 1.7 g
- Protein - 2.1 g
- Calcium - 21 mg
- Iron - 0.7 mg
- Vitamin C - 8.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 200°C/180°C fan-forced.
Step 2
Arrange potato, tomato, onion and basil, overlapping, in a 3cm-deep, 23cm x 39cm oval baking dish. Combine oil, garlic, anchovy and thyme in a small bowl and season with salt and pepper and drizzle over dish and then cover with greased foil and place on a baking tray.
Step 3
Bake for 1 hour and then uncover and baste with cooking juices and bake for 30 minutes or until golden.
Step 4
Serve sprinkled with extra thyme.
Tips
No special items needed.
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