Sliced roasted potatoes with tomato, oregano and basil
Making this delicious dish fills the house with the wonderous aroma of Mediterranean herbs
This is a wonderful accompaniment to meat or fish dishes and, if you increase the quantities, makes a lovely main course in itself when served with a salad. Arraganate means “with oregano”, and this herb infuses wonderfully with the potatoes and tomatoes during roasting. Whenever I make this dish the whole house is filled with a wonderful aroma of oregano and basil, transporting me right back to the Mediterranean.
7 tbsp extra-virgin olive oil
500g potatoes, thinly sliced
1 tsp dried oregano Salt and freshly ground black pepper
A large handful of basil leaves, roughly torn
300g red onions, sliced
400g cherry tomatoes, halved and deseeded
1 tbsp white wine
Preheat the oven to 180C/Gas 4
1 Pour 3 tablespoons of the olive oil into an ovenproof dish or roasting tin. Arrange a layer of the potatoes, sprinkle over a little of the oregano, season with salt and pepper and scatter over some basil leaves. Follow with a layer of onions and tomatoes and a drizzle of the remaining olive oil. Continue with another layer of potatoes and repeat the process until all the vegetables have been added to the dish. Pour over the remaining olive oil and white wine.
2 Cover with foil and bake in the oven for 45 minutes. Remove the foil and loosen the potatoes from the bottom of the dish with a fork, taking care not to break them. Continue to bake for a further 15-20 minutes, until the potatoes are cooked through. Serve immediately