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Neapolitan Potatoes Recipe
|Shredded fresh basil||1⁄2 Cup (8 tbs)|
|Chopped italian flat leaf parsley||1⁄4 Cup (4 tbs) (Fresh)|
|Chopped fresh oregano/1/2 teaspoon dried oregano||2 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Red potatoes||4 Pound, scrubbed, unpeeled and thinly sliced (6 Cups)|
|Chopped canned tomatoes||2 Cup (32 tbs), drained|
Serving size: Complete recipe
Calories 2836 Calories from Fat 1127
% Daily Value*
Total Fat 128 g196.4%
Saturated Fat 26 g129.9%
Trans Fat 0 g
Cholesterol 54.9 mg
Sodium 4546 mg189.4%
Total Carbohydrates 382 g127.2%
Dietary Fiber 37.5 g150%
Sugars 13.7 g
Protein 73 g146%
Vitamin A 107.3% Vitamin C 687.8%
Calcium 120.8% Iron 129.3%
*Based on a 2000 Calorie diet
In bowl, combine basil, parsley, oregano, garlic, salt, pepper, and cheese.
Brush casserole with some of the oil.
Place one-third of potatoes in casserole; add one-third of tomatoes and drizzle with one-third of remaining oil.
Spread one-third of herb mixture on top.
Repeat layering twice more.
Cover and bake 35 to 40 minutes or until potatoes are tender.
Let stand covered 10 to 15 minutes before serving.