Italian Baked Potatoes

Total Time
Prep 20 mins
Cook 30 mins

From a potato cookbook by Robyn Martin


  1. Cook potatoes in boiling salted water for 10 mins, drain well. Cool and then cut into 1cm slices.
  2. Arrange a layer of potatoes over the base of a greased shallow ovenproof dish.
  3. Pour over half the tomatoes, sprinkle with half the mozzarella and parmesan and 1 tsp of the basil then sprinkle with 2 tblsp oil.
  4. Repeat the layers and sprinkle with breadcrumbs and remaining oil.
  5. Bake at 190.C for 30 mins or until the potatoes are cooked and the top golden brown.
Most Helpful

Reviewed for Aus/NZ Forum Recipe Swap for March 2012- Nice potato side, but like NurseJaney I found that the potatoes were still undercooked even after an additional ten minutes in the oven, I think sliceing the postatoes before boiling would be a good idea or slicing thinner before placing in the oven. I think the dish did need a little salt and maybe skip the oil being added to the first layer of the potatoes. This really did look good and had great flavours. Photo also to be posted

**Jubes** March 23, 2012

*Made for Australia/NZ swap #61* As first to review, this is a tasty side, but prep need a little tweaking. Boiling whole potatoes (medium?) for 10 minutes prior to slicing seemed puzzling and not too effective. Did prepare as instructed, but after baking for 30 minutes in 400*F oven, still had some crunch. Next time I will slice potatoes first, then boil for 5-6 minutes (or maybe microwave ?) before building casserole. In dire need of some salt ! Added 1/2 tsp. Italian seasoning to tomatoes as well as extra dried basil. Forgot the breadcrumbs -- but that would surely add eye appeal. I sprinkled with parsley flakes. Adds to my usual potato prep -- thanks for posting Mandy.

NurseJaney February 13, 2012