Tomato-crust potatoes

LEVEL: Beginnner



4 tbsp olive oil
1 large onion, thickly sliced
good pinch of salt
2 garlic cloves, crushed
750g waxy potatoes, such as
Desiree or Marfona
1kg large tomatoes, sliced
300ml hot lamb or vegetable stock, plus a little extra
2 tsp dried thyme
½ tsp ground cinnamon
handful of mint leaves, roughly chopped
salt and freshly ground black pepper


Think of this dish as a naked moussaka, with potatoes in place of the aubergine and not a single spoonful of béchamel in sight. The magic of the dish is its lightness and rich flavour, which is created using relatively few ingredients. Don’t overcook it, as you want some texture in the potatoes – it’s a hassle-free supper.

Preheat the oven to 200°C/180°C fan/ gas 6. Heat 2 tablespoons of the oil in a heavy-based pan, then saute the onion with a good pinch of salt for 10-15 minutes until just soft and starting to turn golden.

Stir in the garlic.

Peel the potatoes and slice into rounds about the thickness of two one-pound coins. Layer in an ovenproof dish with the sautéed onion and garlic, and slices of tomatoes, seasoning the ingredients well.

Drizzle the remaining oil over the vegetables and pour in the hot stock over the top. Stir in the thyme and cinnamon, cover tightly with foil and cook in the oven for 45 minutes. Uncover and continue to cook until the top is golden brown, about 10-15 minutes. If it looks very dry, add a drizzle more stock. It’s ready when the potatoes feel tender and when a knife goes in easily.

Scatter the mint leaves over the top, and serve.