Potatoes with Oregano

This recipe is from from Gennaro Contaldo of the Two Greedy Italians - it tastes as delicious as Dauphinoise but there is absolutely no butter and no cream in this one. This is also a very low maintenance recipe, takes very little time to assemble and is great the next day, warmed up or not.


  • Potatoes (as many as fit your baking dish)
  • 1 Red Onion (or White)
  • Oregano
  • Basil
  • Bay Leaf
  • Olive Oil
  • Very big splosh of White Wine

Slice your potatoes really thinly (I use the food processor slicey attachment)

Slice your onions thinly too

Crush or chop any garlic if you fancy adding this

Lightly grease a baking dish with olive oil and put your first layer of potatoes in

Cover with onions, and then more potatoes

Keep going in layers like this, every couple of layers or so adding a little drizzle of olive oil, some salt and pepper and a sprinkle of oregano

Tuck some basil leaves under the last layer of potatoes – a bay leaf or two throughout wouldn’t go amiss either

Cover the last layer of potatoes with the last of the onion, a couple of slices of tomato (cherry tomatoes cut in half are good) and give it a drizzle with olive all and a big splosh of white wine.  Season and put in the oven at 200˚c for 45 minutes or an hour.  They might need a bit of nudging half way through – and add more wine, oil or a dash of water if they are looking dry at all!

These potatoes are delicious – maybe of note that I always put considerably more wine in than the tablespoon recommended in the book

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