A delicious peasant dish from Puglia of sliced potatoes baked with tomatoes, onions & oregano. ‘Arraganate’ is thought to mean ‘with oregano’.Add a simple salad of mixed leaves sprinkled with pumpkin seeds for a tasty vegetarian main.
Make sure you cut the potatoes very thinly to minimise the quantity of oil needed to cook them. The thicker the potato slices the more oil you will need.
Any leftovers taste even better the following day. This dish was traditionally cooked in advance and taken by the farm labourers for lunch in the fields to eat with crusty bread.
- PRE-HEAT OVEN TO 180˚C/160˚C FAN/GAS 4
- Peel and finely slice the potatoes and put them in a bowl full of water to prevent them going brown. Skin the tomatoes and finely slice. Peel and finely slice the onions. Cut the crusts off the bread and reduce to coarse breadcrumbs.
- Drizzle some oil into the bottom of a 26cm x 20cm oven dish. Add a layer of sliced potatoes, then a layer of onions, then a layer of tomatoes. Drizzle with another tablespoon of olive oil and season with some salt, a generous grinding of black pepper and a sprinkling of dried oregano. Continue layering until you have used all the potatoes, tomatoes and onions, finishing with a layer of potatoes.
- Mix the breadcrumbs with the grated pecorino and the remaining dried oregano and sprinkle on top of the final layer of potatoes. Drizzle with a tablespoon of olive oil and transfer to the oven.
- Bake for about 1 hour or until the potatoes are golden and crusty on top and can be easily pierced with a fork.
- Remove the dish from the oven and leave to rest for about 10 minutes before serving.
Leave A Comment