Potato Torta With Roasted Red Peppers And Olives Recipes

ROAST POTATOES WITH OLIVES

Roast Potatoes With Olives image

Make and share this Roast Potatoes With Olives recipe from Food.com.

Provided by Rita1652

Categories Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

6 large baking potatoes, peeled and quartered
1/4 cup olive oil
6 garlic cloves, finely minced
1/2 teaspoon paprika
salt
pepper
1/3 cup kalamata olive, sliced
1/3 cup parsley, finely chopped

Steps:

Toss potatoes in olive oil, garlic, paprika, salt and pepper. Arrange in single layer in roasting pan. Place in 375 degree oven for 45 minutes. Turn potatoes twice during the cooking process. Add olives and cook for 10 minutes longer. Sprinkle with parsley and serve.

POTATO TORTA

Potato Torta image

Provided by Mario Batali

Categories Cheese Dairy Potato Side Bake Vegetarian Kid-Friendly Dinner Casserole/Gratin Root Vegetable Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

6 tablespoons extra-virgin olive oil
4 pounds waxy potatoes, peeled
2 cups fresh bread crumbs
Salt and freshly ground black pepper
1/2 cup finely chopped Italian parsley
1 cup freshly grated pecorino romano

Steps:

1. Preheat the oven to 350°F. Grease a 2- to 3-quart, 2- to 3-inch-deep earthenware casserole or baking dish with 2 tablespoons of the olive oil.
2. Slice the potatoes 1/4-inch thick and place in a large bowl. Toss with 1/2 cup of the bread crumbs and season well with salt and pepper. In a small bowl, mix the remaining 1 1/2 cups bread crumbs with the parsley, the remaining 1/4 cup olive oil, and the pecorino.
3. Spread a layer of potatoes in the bottom of the casserole and sprinkle with 3 to 4 tablespoons of the bread crumb and cheese mixture. Continue layering, finishing with the breadcrumb cheese mixture.
4. Bake for 1 hour, or until the potatoes are tender and the top is golden brown. Serve hot.

POTATO TORTA

Potato Torta image

Provided by Food Network

Time 2h

Number Of Ingredients 7

Ingredients

4 tablespoons butter
4 tablespoons flour
1 quart milk
10 ounces Gorgonzola cheese
Salt
4 tablespoons green peppercorns in brine
10 Idaho potatoes (peeled and placed in cold water)

Steps:

Melt the butter in a saucepan, add the flour. Stirring continuously, cook for 2 minutes, do not allow the mixture to color. Whisk in the milk and cook until mixture becomes thick. Add the cheese and season with salt. Rinse the green peppercorns well and add to the sauce. Butter a 4-inch spring form pan. Slice the potatoes about a 1/8-inch thick. Alternate layers of potato and sauce. Push down the layers as you go so you will get a nice tight torta. Wrap the whole spring form pan in aluminum foil, completely covering the top and bottom. Place in a 350-degree oven for about 1 1/2 hours, or until golden and cooked all the way through.;

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