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Crunchie Potatoes

potatoes1/2 cup Leccino Extra Virgin Olive Oil
6 large (about 1Kg) potatoes, peeled, halved & very thinly sliced
3 large onions thinly sliced
4 garlic cloves, minced
1 (400gms.) can Roma tomatoes, chopped & drained
¼ cup tomato paste
3 tbsp water
2 tsp dried oregano
Salt & black pepper to taste

Preheat the oven to 400C degrees.

Combine the potatoes, onions, garlic and tomatoes in a large bowl.

In a small bowl wisk the tomato paste, Leccino, water, oregano, salt and pepper.

Pour over the vegetable mixture and toss to coat well. Spread this mixture in a shallow 30cm x 20cm baking dish.

Cover tightly with aluminium foil and bake 30 minutes. Remove the foil and bake 45 minutes longer, or until the potatoes are tender.


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