Calabrian Potato Bake Recipe

Vegan Potato Bake

This is inspired by a dish I had in a restaurant when I was cooking at the Tropea Onion Festival. This is a very simple dish but it is beyond tasty. It was heavy on the olive oil but this added depth of flavour and richness. I would use a potato that will hold its shape a little when baking. Desiree is a nice waxy and floury one to use.

Enough for 4 as a side
Vegan
Ingredients:
3 medium potatoes (480g) thinly sliced with a mandolin
1.5 red onion, thinly sliced
50ml extra virgin olive oil
4 garlic cloves
small bunch of parsley, leaves + stems separately finely chopped
2 medium tomatoes, sliced
2 tbsp capers
50ml white wine
520ml hot vegetable stock
Salt and pepper

Preheat the oven to 190 C degrees and grease a 20cm by 20cm baking tray.
Set a large frying pan to medium heat and add 3 tbsp of olive oil when hot add the onions. Fry for 4 mins until soft. Add the chopped garlic and parsley stems and cook for another minute before removing from heat.

Add a layer of the potato slices to the baking dish and then top with a little chopped fried onion mix, parsley, capers, half of the tomatoes, a little olive oil, salt + pepper. Then continue with a few more layers of potatoes making sure you season between the layers. Make sure you have a nice mix of everything running throughout.

Add the second half of the tomatoes on top. Pour in the hot stock, wine and leftover olive oil to finish. Bake for 1 hr until golden on top. Serve straight away!