125 ml olive oil 1/2 cup
1 large onion, finely chopped
3 garlic cloves, crushed
4 ripe tomatoes, peeled, seeded & chopped
1 kg yukon gold potatoes 2 1/4 lb
salt and pepper to taste
parsley
Heat oil in large ovenproof casserole. Fry onion and garlic for 5 minutes until starting to brown. Add tomatoes to the pan, season and cook for 1 minute. Cut potatoes into wedges, add to pan; cook for 10 minutes. Cover and place in 350 F (180 C) oven; cook for 45 minutes to 1 hour or until potatoes are tender. Garnish with parsley.
Serves 4