Potatoes in tomatoes. It just has a nice ring to it. And to tell the truth, that is the only reason I made this dish, because it sounds good.
Ok, not really the only reason, but it was the start, that and I have been sitting on some potatoes for a little while and it was time for them to be eaten. Enter in the tomatoes. I figures cooking the potatoes in tomatoes is alike to a ketchup and french fry situation. Not completely the same, but you get the idea. Add in chickpeas for good measure and onion because I wanted to and that is that. Nothing fussy, one pot, easy, hearty, and good.
Also not hurting anyone that these potatoes take a little while to bake. I could have made this dish in a way that made them cook faster (like parboil the potatoes) but I wanted the heat from the oven. It has been pretty freaking dang cold out so I liked having the heat, it adds another dimension to the term comfort food (as in me being comfortable hanging out next a hot oven).
Anyway, nothing too fancy, just all around tasty dish. It is just what you need to bake and eat on any given cold winter day. And it sounds nice too. Just say it aloud. Potatoes in Tomatoes. Right? Now you see, it had to be done.
To the potatoes in tomatoes!
The stuff. Potatoes, crushed tomatoes, cooked chick peas, an onion, a few cloves garlic, Italian seasoning, salt and pepper and a bit of olive oil.
Start by chopping the onion and mincing the garlic.
Get it all into a cast iron pan or oven safe skillet with a little olive oil. Add the spices and give it some heat on the stove top while you cut potatoes.
Now cut those potatoes nice and thin. A mandolin works wonders but a knife will do just as well, just try to keep the thickness all the same.
Potatoes are cut and onion mixture has sweated a bit so now you add in the chick peas (with liquid) and half the crushed tomatoes. Stir it all up.
Layer on potatoes, drizzle with a tiny bit of olive oil and give them some salt and pepper love.
Dump the rest of the tomatoes on top then add in water, enough that all the potatoes are completely submerged.
Now into the oven they go.
Doesn’t that just look all fantastic? I mean really really , A+ good, no? If you are feeling extra crispy, you could even stick the skillet under the broiler for a few minutes right before you pull it out.
And that is that. Potatoes in tomatoes with chick peas and onions. A simple but very satisfying dish to keep your cold belly full of warm goodness.
potatoes in tomatoes with chick peas and onions
About a pound or so of white or red potatoes
3 cups (or a 28oz can) crushed tomatoes
2 cups (or a 16 oz can) cooked chickpeas in liquid
1 large onion
2-3 close garlic
2 tablespoons Italian seasoning
2-3 cups water
salt and pepper
Preheat oven to 400
Grab onion and dice into small pieces. Mince the garlic. Grab a medium sized oven safe skillet and toss the onion and garlic in with a tablespoon or so of olive oil and the seasoning. Place on medium heat and cook for a few minutes until the the onion is slightly cooked and fragrant. Remove from heat. Mix in the chick peas with liquid and half of the crushed tomatoes.
Rinse potatoes and slice into 1/4 inch thick rounds. Place tomatoes into the skillet, layering any way you want. Drizzle the top with like a teaspoon olive oil then sprinkle the tomatoes with salt and pepper. Spread the rest of the crushed tomatoes over the potatoes then pour the water in. If the potatoes are not completely submerged in water, add more until they are.
Place skillet in oven and bake for 60- 75 minutes or until potatoes are fork tender and slightly crispy on the edges. Depending on the type of patotoes you use,(like a really firm and waxy yellow potato) you might need to add more water to the skillet and cook for longer. If that is the case, just pour more water over until the potatoes are submerged again and keep baking until cooked.
For extra crispy, when potatoes are done, place skillet under broiler for a few minutes until crisp to your liking.
Pull from oven, let cool a minutes or two then dig in.