Italian Potato Wedges
2 or 3 large potatoes, cut in wedges
nonstick spray
4 large ripe tomatoes, peeled and seeded
1 onion, chopped, optional
2/3 cup vegetable stock
2/3 cup tomato paste
1 small bell pepper, cut in strips
4 1/2 ounces mushrooms, sliced or quartered
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 cup soy cheese, grated
salt and pepper, to taste
1. Preheat oven to 375 degrees F. Parboil the potatoes in a pan of boiling water for about 15 minutes or until nearly cooked. Saute onion in olive oil, if using. Drain potatoes well and place in an oiled or sprayed shallow oven proof dish.
2. Place chopped tomatoes and onions (if using) on top of potatoes. Mix vegetable stock and tomato paste together and pour over potatoes and tomatoes.
3. Add the remaining ingredients ending with the cheese, which you sprinkle on top. Bake 15-20 minutes, or until bubbling and cheese is melted and golden brown.
SO HOW'D IT GO?
I followed this recipe using the option of canned tomatoes, and while it was tasty, there ended up being WAY too much tomato juice at the bottom. It was like tomato soup with potatoes floating on top, and melted cheese & mushrooms on the very top. I'll make it again, but next time I'd use the can of tomatoes with the paste and HALF the broth, and maybe mix all that into the potatoes before putting the cheese & mushrooms on top.
Still, it was yummy -- good basic recipe.
I recommend peeling the potatoes in this recipe! Otherwise, very simple and very good as a side dish.
There is a mistake in the above recipe. There are two amounts of 2/3 cup of vegetable stock. This should be 2/3 cup vegetable stock and 2 tablespoons tomato paste.