POTATOES DOGANA
You can serve potatoes Dogana alongside any simple protein - grilled meats, roasted birds, sautéed fish, for example. Or simply slide a pair of sunny-side-up eggs over the potatoes before sprinkling on the relish. Then you can call it dinner, or even brunch, just to mix things up even more.
Provided by Melissa Clark
Categories easy, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Toss potatoes in a bowl with 3 tablespoons of oil, the salt and pepper.
- Heat an 8 or 9-inch ovenproof sauté pan or cast iron skillet over medium heat and add 3 tablespoons of olive oil. Tightly shingle the sliced potatoes inside the pan, starting around the outside and moving in, and sprinkling the top of each layer with some of the garlic, rosemary and oregano. There will be 2 or 3 layers of overlapping potatoes. Drizzle with a little more oil if the potatoes look very dry on top.
- Continue cooking until the sides of the potatoes start to turn golden brown, about 5 minutes (you don't want them too brown, they will continue to darken in the oven). Add the white wine to the pan and transfer to the oven for about 25 minutes, or until the potatoes are tender and the top is starting to lightly brown.
- Meanwhile, combine the olives, pickled tomatoes, scallions, 2 tablespoons olive oil and white wine vinegar to make the relish. Serve the potatoes right out of the skillet and topped liberally with olive relish.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 27 grams, Carbohydrate 55 grams, Fat 32 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 885 milligrams, Sugar 3 grams
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