Italian Inspired Chipped Potatoes
4 White Potatoes, scrubbed and sliced (about 7 slices each)
1 ½ C Prepared Tomato Sauce
½ C Ricotta Cheese
10 – 12 Bocconcini
Fresh Basil / Parsley – garnish
2 Tbsp. Grated Parmesan
Sea Salt / Black Pepper
Preheat oven to 425 F
Thoroughly scrub the potatoes and slice them lengthwise into approximately 5 – 7 slices (depending on size of potato).
Transfer the slices to a baking sheet that has been drizzled with EVOO. Drizzle more EVOO over the sliced potatoes and liberally season them with sea salt / pepper. Flip the potatoes and lightly season them again.
Bake 25 – 30 Minutes flipping at least once at the halfway point. Remove the potatoes from the oven and reduce the heat to 400 F.
Coat a 1.5 – 2 qt. shallow baking dish with EVOO spray coating all sides. Ladle half the tomato sauce into the bottom of the dish working it to the outside edges. Begin layering the potatoes starting from one end and working side to side. In between the layers of potatoes, spoon the ricotta and place the bocconcini throughout the dish.
Spoon the remaining sauce sporadically along the dish. Season with a good pinch of sea salt and sprinkle the parmesan to coat the entire dish.
Bake 25 – 30 Min until nice and brown on top.
Garnish with fresh chopped Parsley and Basil.
Pairs Well With
Sliced potatoes baked under a layer of tomato sauce and melty cheeses. Delicious!