Gipsy Baked Potatoes Recipe
Ingredients
| 2 teaspoons polyunsaturated oil | ||
| Onion | 1 , chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Rosemary | 1 Teaspoon, finely chopped | |
| Tomatoes | 3 Large, chopped | |
| 1 green capsicum, diced | ||
| Paprika | 1 Teaspoon | |
| Chicken stock | 1 Cup (16 tbs) | |
| black pepper | 1 | |
| 2 large potatoes, peeled and cut into thick slices | ||
| Chives | 2 Tablespoon, chopped | |
Directions
1.Heat oil in a trypan and cook onion, garlic and rosemary for 4-5 minutes or until onion softens.
Add tomatoes, capsicum, paprika and chicken stock, bring to the boil and simmer for 10 minutes.
Season to taste with pepper.
2.Arrange potatoes in layers in a lightly greased ovenproof dish and spoon over tomato sauce.
Bake at 180°C for 1 1/2 hours or until cooked through.
Sprinkle with chives just prior to serving.
Add tomatoes, capsicum, paprika and chicken stock, bring to the boil and simmer for 10 minutes.
Season to taste with pepper.
2.Arrange potatoes in layers in a lightly greased ovenproof dish and spoon over tomato sauce.
Bake at 180°C for 1 1/2 hours or until cooked through.
Sprinkle with chives just prior to serving.
Chef
