If you are looking for a different potato dish, this is it. For a healthy and satiating dinner, serve this Potato Focaccia, from ESRA's Meatless Meals cookbook, with a fresh lettuce salad.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1/3 cup black olives, pitted and chopped
- 3 Tbsp. grated orange peel or lemon peel
- 2 pounds (1 kilogram) red potatoes, thinly sliced
- 1 onion, halved and thinly sliced
- 1/4 cup parsley, chopped
- 2 cloves garlic, minced
- 1-2 tsp. dried oregano or crumbled fresh rosemary
- 1/8 tsp. dried crushed red pepper
- salt and black pepper, to taste
- 3 Tbsp. olive oil
Preparation:
1. Combine olives and orange or lemon peel in small bowl.2. In a large bowl, mix potatoes, onions, parsley, garlic, herbs, and red pepper. Add half of olive mixture and toss well. Season the potato mixture with salt and pepper.
3. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Brush pizza pan or equivalent shallow pan with olive oil. Spread the potato mixture with slices slightly overlapping in a thin layer evenly in the pan.
4. Bake until almost tender, about 15 minutes. Sprinkle remaining olive mixture over all.
5. Continue to bake until tender and just golden brown, about 10 minutes more. Watch carefully so focaccia does not dry out. Cut in wedges to serve.
SERVING SUGGESTION: Serve with low-fat sour cream.
YIELD: 4-6 servings
