Perfect Pizza Potatoes
Servings: 4 people
Calories: 450kcal
Print Recipe
Add to Collection
Ingredients
- 1 can (400 g) tomato passata (1 can = ca. 400g with liquid)
- 1 tsp basil, dried
- 1 tsp oregano, dried
- 1 tsp marjoram, dried
- 1 tsp rosemary, dried
- 3 lbs (1.36 kg) potato (roughly 8 medium potatoes)
- 1 tbsp olive oil
- 1 ball low fat mozzarella (1 ball = 4.5oz = 125g)
- 1 cup (100 g) cheddar cheese (or similar)
- 3 tbsp black olives (pitted and sliced)
- Salt and pepper to taste
Instructions
- Pour the crushed tomatoes into a bowl and add in all the herbs, salt and pepper. Give it a good mix with a fork.
- Pre-heat the oven to 180°C / 360°F.
- Cut the potatoes in small slices (0.2 inches/ 0.5cm). It’s your choice if you want to peel them. I don’t.
- Next, in a bowl, toss the potato slices with olive oil, then layer them on a baking sheet. Sprinkle a little salt over the potatoes.
- Now spread the tomato mix evenly on top of the potatoes.
- Slice the olives and sprinkle on top of the tomato sauce together with the whatever other toppings you’re having.
- Now off it goes into the oven for 40 minutes. Slice the mozzarella and grate the cheddar.
- Quickly get the tray out and sprinkle the cheeses on top. In it goes into the oven for another 10 minutes.
- Check the potatoes. Are they soft? If yes, you’re done!
- These pizza potatoes are awesome with a simple leafy salad.
Nutrition
Calories: 450kcal | Carbohydrates: 65g | Protein: 22g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 497mg | Potassium: 1680mg | Fiber: 9g | Sugar: 5g | Vitamin A: 472IU | Vitamin C: 72mg | Calcium: 433mg | Iron: 4mg