Recipe: Provencal Potatoes with Tomatoes (serves 2)

Provencal Potatoes with Tomatoes
Source: JOANNA PRUESS
(2 servings)

2 tb Olive oil
1 ts Tomato paste
1 lg All-purpose potato; scrubbed and cut into slices 1/16-in thick
1 Plum tomato cut into thin slices
Salt
Freshly ground black pepper
2 ts Parmesan cheese
1/2 ts Chopped flat-leaf parsley

PREHEAT THE OVEN TO 400F.

In a small bowl, whisk together the olive oil and tomato paste. Add the potato slices, tossing to cover evenly. In an 8-inch ovenproof skillet, layer the potatoes around the outside and in the center. Slide the tomato slices evenly between the sliced potato. Season lightly with salt and pepper, and heat the pan on top of the stove at medium-high heat until crackling noises are heard, about 1 1/2 minutes. Transfer the pan to the oven to bake until the slices are slightly crisp and the potato is tender when pierced with a knife, about 25 minutes. Remove, sprinkle on the Parmesan cheese and run the dish under the broiler just until the cheese is lightly colored, 1 1/2 to 2 minutes, watching carefully. Remove and sprinkle on the parsley, and serve.