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by Lawrence Davis-Hollander
The name of this Italian dish means "pizza-style potatoes," and with tomatoes, onions, and oregano in the ingredients list, it's easy to see why. It accompanies steaks and chops wonderfully and is a perfect partner to other vegetable dishes. It's also good just on its own.
Serves 4


• 1/4 cup extra-virgin olive oil
• 1 teaspoon fresh oregano or 1½ teaspoons dried
• 1½ pounds Yukon Gold potatoes, peeled and cut into 1/4-inch slices
• 2 medium onions, cut into 1/4-inch slices
• sea salt and freshly ground black pepper
• 3 cups fresh or canned peeled, seeded, and diced tomatoes


1. Preheat the oven to 375°F and use a little oil to grease a 9- by 13-inch baking dish.

2. Mix the remaining oil with the oregano in a large bowl. If the potato slices are wet, pat them dry with paper towels, then toss them with the oil in the bowl. Arrange alternating rows of potato slices and onion slices in the prepared baking dish. (Don't worry if the rows are not perfectly straight.) Drizzle any oil remaining in the bowl over the potatoes and onions. Season generously with salt and pepper.

3. Scatter the tomatoes and their juices on top. Sprinkle lightly with salt. Cover the pan with foil and bake for 50 to 60 minutes, until the potatoes and onions feel tender when pierced with a knifepoint.

4. Let rest for 5 minutes before serving.


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