Easy Italian Potato Bake

6
Servings
20m
Prep Time
90m
Cook Time
1h 50m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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