Recipe: Potato Focaccia

Potato Focaccia

1 1/4 lbs red potatoes, thinly sliced
1/3 cup black olives
1 medium onion
1/8 tsp dried red pepper flakes or cayenne pepper
3 tbsp olive oil
ground black pepper to taste
1/4 cup chopped fresh parsley
3 tbsp grated orange peel
2 cloves garlic
1/2 tsp dried oregano
salt to taste

Chop olives and grate orange peel; in small bowl, combine. Thinly slice potatoes and onions. Finely mince garlic and chop parsley.

In large bowl, mix potatoes, onions, garlic, parsley, oil, oregano and red pepper. Add half the olive mixture to the large bowl and mix. Add salt and pepper to taste.

Preheat oven to 500 degrees.

Brush 14-inch pizza pan with olive oil. Spread potato mixture evenly in pan.

Bake until potatoes are almost tender(about 15 minutes).

Sprinkle remaining olive mixture over potatoes. Bake until potatoes are golden brown (about 10 minutes more). Cut into wedges and serve.

Makes 6 servings
Source: Red River Valley Potato Growers Association