John Myers
Ingredients for 2 servings:
- 14 small potatoes, mainly waxy, preferably the same size
- some olive oil
- salt and pepper
- 80 g tomato paste, double concentrated
- 80 g water
- 1 tsp oregano, dried
- 1 tsp basil, dried
- ½ tsp garlic powder
- e.g. salami
- 75 g grated cheese of your choice
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes
quickly made with ingredients from the pantry
Lightly brush the potatoes and boil them in water until just tender. Preheat the oven to 180°C (fan oven). Place the potatoes on a baking sheet lined with baking paper and flatten them with the bottom of a water glass or a coffee mug. Sprinkle the potato mixture with a very small amount of oil, season with salt and pepper, and then bake in the oven for about 15 minutes. While the potatoes are baking, make the tomato sauce from equal parts tomato paste and water, seasoning with salt and herbs to taste. Finely dice the salami. Remove the baking sheet from the oven. Brush the potatoes with tomato sauce, top with salami cubes, and sprinkle with cheese. Return the potatoes to the oven and bake for another 15 minutes. Note: Of course, you can also make the tomato sauce with fresh tomatoes, passata, or even fresh herbs. However, this recipe is explicitly intended as a “pantry recipe.” It works especially well at the end of the month.
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