Potato and tomato

by on June 9, 2014
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Potato and tomato

Peeled potato sliced into thin disks
Lots of slivered onion
Dried oregano
Toss in olive oil and salt
Spread out across oiled casserole

Halve cherry tomatoes
Toss in oil, oregano, salt and grated Parmesan cheese

Spread over top of potatoes
Great mozzarella cheese over top
Put into oven at 425° for one half hour

To dry oregano, basil or cilantro – hang, cut side up, and store in plastic flower sleeve wrapper


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