Who doesn’t like roasted potatoes? Well, this recipe is all about the delicious flavor of roasted potatoes packed with a Mediterranean punch. It is a great accompaniment to roasted fish, grilled chicken, or lamb chops. I also suggest you try them for brunch, paired with fried or poached eggs.
- 1½ pounds Yukon Gold potatoes, peeled, sliced ½ inch thick
- 1 large onion, thinly sliced
- 2 teaspoons dried oregano
- 1¼ teaspoons kosher salt
- 6 tablespoons -extra--virgin olive oil
- 1 pound cherry tomatoes, halved through the top
- 3 tablespoons grated Grana Padano
Preheat the oven to 400 degrees F. In a large bowl, toss together the potatoes, onion, 1 teaspoon of dried oregano, and 1 teaspoon of salt. Drizzle with ¼ cup of the olive oil, and toss to coat. Spread the -potato–and–onion mixture evenly in the bottom of a -15–by–10–inch or other large baking dish.
In the same bowl, toss together the tomatoes, remaining teaspoon of oregano, remaining ¼ teaspoon of salt, and the grated cheese. Drizzle with the remaining 2 tablespoons of olive oil, and toss to coat. Sprinkle the tomatoes evenly over the potatoes. Bake until the potatoes are cooked through and crusty and any liquid has evaporated from the baking dish, about 40 to 45 minutes.