Neapolitan Potatoes
Originally published as Neapolitan Potatoes in Country Woman Christmas Annual 2003, p37
One taste of these yummy potatoes and I pestered my friend for months to give me the recipe! The tantalizing blend of flavors complements any festive entree.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup grated parmesan cheese
- 1 teaspoon pepper
- 1-1/2 teaspoons salt
- 1/4 cup fresh parsley minced
- 3 garlic cloves minced
- 1/2 cup fresh basil minced
- 2 teaspoons fresh oregano minced
- 7 tablespoons olive oil divided
- 6 cups red potatoes thinly sliced
- 14 1/2 ounce diced tomatoes drained
- Carbohydrate 28.2085955578459 g
- Cholesterol 3.6666666713387 mg
- Fat 5.6080654013459 g
- Fiber 3.90517354331765 g
- Protein 5.54894825224076 g
- Saturated Fat 1.35837392537718 g
- Serving Size 1 1 - (241g)
- Sodium 474.378584878178 mg
- Sugar 24.3034220145282 g
- Trans Fat 0.319847104060768 g
- Calories 178 calories
In a bowl, combine the first seven ingredients; set aside. Grease a shallow 2-1/2-qt. baking dish with 1 tablespoon oil. Place a third row of the potatoes and tomatoes in dish. Drizzle with 2 tablespoons oil; sprinkle with a third of the cheese mixture. Repeat layers twice. Cover and bake at 350° for 55-65 minutes or until the potatoes are tender.
