Potato and Tomato Bake
This potato and tomato bake is made with potatoes, tomatoes, garlic, herbs, and a crisp breadcrumb and cheese topping. Baked until golden.
Servings: 6 servings
Calories: 130kcal
Ingredients
- 2 pounds potatoes
- 4 tablespoons olive oil (divided)
- 4 medium tomatoes (firm but ripe)
- 3-4 tablespoons bread crumbs
- 3-4 tablespoons freshly grated parmesan cheese
- 1-2 cloves garlic minced
- 1 teaspoon oregano
- 1 tablespoon fresh parsley minced
- 2-3 dashes black pepper
- ¼-½ teaspoon salt (depending on how salty the parmesan is)
Instructions
- Pre-heat oven to 350F/180C. Line a medium (higher rimmed if you have one) baking sheet with parchment paper.
- Slice the potatoes ¼ inch thick, place in a bowl and toss with 2 tablespoons of olive oil. Slice the tomatoes ¼ inch thick and set aside.
- In a medium bowl toss together the bread crumbs, parmesan, garlic, oregano, parsley, black pepper and a pinch or two of salt)
- Place the potato slices on the baking sheet, sprinkle with a little salt, place the sliced tomatoes on top, sprinkle with a little salt, sprinkle with the bread crumb mixture. Drizzle with 2 tablespoons of olive oil. Bake for approximately 30-40 minute, check the potatoes for doneness with a fork. Let sit 2 minutes before serving. Enjoy!
Notes
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven to retain the crispy top.Nutrition
Calories: 130kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 182mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g | Vitamin A: 768IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 1mg | Phosphorus: 46mg