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Italian Potatoes by

Tags: potato, basil


Veggie Box Potatoes
1 onion thinly sliced
1 and 3/4 cups of crushed Veggie Box tomatoes
1/2 cup water
4-5 garlic cloves, minced 
1/2 teaspoon oregano dried
1 teaspoons paprika
1½ teaspoons salt
⅛ teaspoon black pepper
2 tablespoons olive oil extra virgin
1 tablespoons Italian flat leaf parsley fresh
2 tablespoons of Veggie Box basil
finely chopped pecorino romano cheese or parmesan cheese to garnish, if desired


Peel and cut potatoes into wedges. Thinly slice the onion. Mince the garlic. Preheat oven to 425° F. Place oven grate on the lower center rack. Put crushed tomatoes and water in large bowl. Add the minced garlic, dried oregano, paprika and salt and pepper. Add the sliced onions.Toss the sliced onions with the potato wedges in a large deep baking dish (10.5 x 14.75 inches). Arrange the potatoes and vegetables in a single layer, in the baking dish. Drizzle olive oil over the top. Cover with aluminum foil and bake for about 45-60 minutes or until a knife can easily pierce through the potato. Gently move the potatoes in the baking pan. Bake for another 15-20 minutes, without the foil or until most of the moisture has evaporated from the tomato sauce. Stir occasionally. Transfer to a serving dish, garnish with fresh chopped parsley and basil and serve. OPTIONAL: Garnish with grated pecorino romano cheese or parmesan cheese.

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