Roasted potatoes with tomato, oregano and basil

(49 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Roasted potatoes with tomato, oregano and basil
Roasted potatoes with tomato, oregano and basil
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This tasty side dish, by Two Greedy Italian stars Antonio Carluccio and Gennaro Contaldo, is a wonderful accompaniment to meat or fish dishes


  • 7 tbsp extra virgin olive oil
  • 500g potatoes, thinly sliced
  • 1 tsp dried oregano
  • salt and freshly ground black pepper
  • a large handful of basil leaves, roughly torn
  • 300g red onions, sliced
  • 400g cherry tomatoes, halved and deseeded
  • 1 tbsp white wine

Antonio and Gennaro say: 'If you increase the quantities, this makes a lovely main course in itself when served with a salad.'


  1. Preheat the oven to 180C/Gas Mark 4.
  2. Pour 3 tablespoons of the olive oil into an ovenproof dish or roasting tin. Arrange a layer of the potatoes, sprinkle over a little of the oregano, season with salt and pepper and scatter over some basil leaves. Follow with a layer of onions and tomatoes and a drizzle of the remaining olive oil. Continue with another layer of potatoes and repeat the process until all the vegetables have been added to the dish. Pour over the remaining olive oil and white wine.
  3. Cover with foil and bake in the oven for 45 minutes. Remove the foil and loosen the potatoes from the bottom of the dish with a fork, taking care not to break them. Continue to bake for a further 1520 minutes, until the potatoes are cooked through. Serve immediately.

Your rating

Average rating

  • 3
(49 ratings)

Your comments

comments powered by Disqus

FREE Newsletter