Provencal Potatoes with Tomatoes
Yield: 2 servings
2 tablespoons - Olive oil
1 teaspoons - Tomato paste
1 large - Potato, scrubbed and sliced 1/16" thick
1 - Plum tomato; cut into thin slices
Freshly ground black pepper
2 teaspoons - Parmesan cheese
1/2 teaspoon - Flat-leaf parsley, chopped
Preheat the oven to 400°.
In a small bowl, whisk together the olive oil and tomato paste.
Add the potato slices, tossing to coat evenly.
In an 8" ovenproof skillet, layer the potatoes around the outside and in the center.
Slide the tomato slices evenly between the sliced potato.
Season lightly with salt and pepper.
Heat the pan on top of the stove at medium-high heat until crackling noises are heard; about 1½ minutes.
Transfer the pan to the oven to bake until the slices are slightly crisp and the potato is tender when pierced with a knife; about 25 minutes.
Remove, sprinkle on the Parmesan cheese and run the dish under the broiler just until the cheese is lightly colored; 1½ to 2 minutes, watching carefully.
Remove, sprinkle with the parsley, and serve.