Old MacDonald's Potato Box Recipes
Potatoes alla Contadina Ingredients 4 cups Chicken Stock 1 teaspoon sea salt, preferably gray salt 1 1/2 pounds Yukon Gold potatoes, peeled and sliced lengthwise 1/4-inch thick Boiling water, if needed Olive oil for the baking dish 12 Oven-Dried Tomatoes 2 tablespoons extra-virgin olive oil or oil from the dried tomatoes Several grinds of black pepper Directions Preheat the oven to 350ºF. Bring the stock and salt to a simmer in a medium saucepan, then add the potatoes. They should be barely covered with stock; if not, add boiling water. Simmer gently, uncovered, until about three-quarters done, about 8 minutes. Drain, reserving the stock. Let the potatoes cool enough to handle. Oil an 8-by-10-inch oval baking dish, or a baking dish of equivalent size. Working from the outside toward the center, arrange the potatoes in a ring of overlapping slices, inserting a tomato half after every 4 slices. Fill in the center of the ring with more potatoes and tomatoes. You may not need all the potatoes. Moisten with 1 cup of the reserved stock, drizzle with the olive oil, and season with pepper. Bake until the potatoes absorb most of the liquid and begin to color on top, about 1 hour, rotating the dish halfway through. Let rest for a few minutes before serving.

Old MacDonald's Potato Box Recipes

Potatoes alla Contadina

Ingredients

4 cups Chicken Stock
1 teaspoon sea salt, preferably gray salt
1 1/2 pounds Yukon Gold potatoes, peeled and sliced
lengthwise 1/4-inch thick
Boiling water, if needed
Olive oil for the baking dish
12 Oven-Dried Tomatoes
2 tablespoons extra-virgin olive oil or oil from the dried tomatoes
Several grinds of black pepper

Directions

Preheat the oven to 350ºF.
Bring the stock and salt to a simmer in a medium saucepan, then add the potatoes. They should be barely covered with stock; if not, add boiling water. Simmer gently, uncovered, until about three-quarters done, about 8 minutes. Drain, reserving the stock. Let the potatoes cool enough to handle.

Oil an 8-by-10-inch oval baking dish, or a baking dish of equivalent size. Working from the outside toward the center, arrange the potatoes in a ring of overlapping slices, inserting a tomato half after every 4 slices. Fill in the center of the ring with more potatoes and tomatoes. You may not need all the potatoes. Moisten with 1 cup of the reserved stock, drizzle with the olive oil, and season with pepper.

Bake until the potatoes absorb most of the liquid and begin to color on top, about 1 hour, rotating the dish halfway through. Let rest for a few minutes before serving.