Skillet Potato Bake with Tomatoes
I was over at another blog called Feasting at Home, when I came across this recipe for a fresh baked zucchini tian. I love this recipe because of how wholesome it was. No canned tomatoes, no shortcuts, just simple foods put together to create something full of flavor. Since I still have a lot of chicken stock on hand I decided to make my own version using potatoes in place of the zucchini. Too often potatoes get combined with cheese, cream and too much butter, adding heavy fats onto an already heavy food. When I saw Sylvia’s zucchini dish, I was inspired to make a potato dish that used fresh vegetables for flavor instead. These potatoes are fresh and flavorful and won’t weigh you down for the rest of the day.
2lbs Idaho or Golden Potatoes Sliced 1/8″ Rounds
1 Large Yellow Onion Sliced
2 Cloves Garlic Minced
1lb Roma Tomatoes diced
3-4 Cups Chicken Stock (use water for a vegetarian option)
1 Branches Rosemary Rough Chopped
2 Tbs Thyme
2 Tbs Olive Oil
3 Tbs Butter
Salt & Pepper
This dish is super simple but does take about an hour to make, so keep that in mind if you want to serve it with something. I think it’s the perfect substitute for hash browns with your eggs.
Put your sliced potatoes, enough chicken stock (or water) to cover them and some salt into a wide pot and bring to a simmer. Once simmering, cook the potatoes for 7-8 minutes until they are fork tender. You would rather the potatoes be a bit on the harder side than softer in this case, since they will be baked still. Drain and set aside.
Preheat your oven to 425º.
While the oven is heating up, take a cast iron pan, heat the olive oil and add the onions and tomatoes. Cook until the onions are becoming translucent and the tomatoes are losing their shape. Add the garlic and season with salt and pepper. Remove the mix from the pan. Seasoning as you go helps build flavors in each ingredient, rather than just adding your salt and pepper at the end.
Layer your pan with potatoes, the tomato mix, herbs, potatoes and finally some pats of butter on top. Season the potatoes on top and throw it in the oven. Don’t actually throw it… but place it with care in the center on a rack.
Bake it for 45 – 60 minutes until the potatoes on top are beginning to curl and crisp just a bit. Serve it in place of any potato dish, morning, noon or night.