Neapolitan Potatoes
Originally published in Country Woman Christmas Annual 2003, one taste of these yummy potatoes and I pestered my friend for months to give me the recipe! The tantalizing blend of flavors complements any festive entree.
Originally published in Country Woman Christmas Annual 2003, one taste of these yummy potatoes and I pestered my friend for months to give me the recipe! The tantalizing blend of flavors complements any festive entree.
- Carbohydrate 28.2085955578459 g
- Cholesterol 3.6666666713387 mg
- Fat 5.6080654013459 g
- Fiber 3.90517354331765 g
- Protein 5.54894825224076 g
- Saturated Fat 1.35837392537718 g
- Serving Size 1 1 - (241g)
- Sodium 474.378584878178 mg
- Sugar 24.3034220145282 g
- Trans Fat 0.319847104060768 g
- Calories 178 calories
Step-by-step
- In a bowl, combine the first seven ingredients; set aside.
- Grease a shallow 2-1/2-qt. baking dish with 1 tablespoon oil.
- Place a third row of the potatoes and tomatoes in dish.
- Drizzle with 2 tablespoons oil; sprinkle with a third of the cheese mixture.
- Repeat layers twice.
- Cover and bake at 350° for 55-65 minutes or until the potatoes are tender.
Operating under the limitation of a single baking dish requires careful management of moisture, particularly when combining starchy root vegetables with water-rich canned fruit. Slicing the red potatoes uniformly ensures they absorb heat at an identical rate, preventing the outer edges from turning to mush before the centers soften. Cooks frequently ruin dishes of this type by skipping the crucial step of draining the diced tomatoes thoroughly, leaving excess liquid that prevents the olive oil and parmesan cheese from creating a cohesive emulsion.
Achieving structural integrity relies entirely on proper layering and strict adherence to the specified 350-degree oven temperature. Covering the shallow 2.5-quart baking vessel traps steam during the initial phase, allowing the potatoes to cook through completely in 55 to 65 minutes without scorching the exposed cheese on top. When testing for doneness, insert the tip of a paring knife into the center of the largest potato slice; it should slide through with zero resistance. Draining excess moisture from the tomatoes before assembly guarantees that the fresh herbs and grated cheese adhere to the starchy surfaces rather than floating in a watery broth.
Adapting this formulation for different dietary requirements is straightforward when maintaining the fundamental oil-to-starch ratio. Substituting nutritional yeast for the parmesan cheese provides a savory, umami-rich profile while keeping the dish entirely dairy-free, though the browning time may decrease slightly due to the absence of dairy fats. Leftovers maintain their structural integrity for up to three days when sealed in an airtight container in the refrigerator, and reheating them in a 325-degree oven helps restore the exterior texture lost during refrigeration.
