ITALIAN POTATO WEDGES

By Sube

Ingredients

• 2 large potatoes, unpeeled
• 4 large ripe tomatoes, skinned and seeded
• 2/3 cup vegetable stock
• 2 tbsp tomato paste
• 1 small yellow bell peppers, cut into strips
• 1-1/2 cup buttom mushroom, quartered
• 1 tbsp chopped fresh basil
• 1/2 cup grated cheese
• Salt and pepper

Details

Servings 4

Preparation

Step 1

1. Cut each of the potatoes into 8 equal wedges. Parboil the potatoes in a pan of boiling water for 15 minutes. Drain well and place in a shallow ovenproof dish.

2. Chop the tomatoes and add to the dish. Mix together the vegetable stock and tomato paste, then pour the mixture on top of the potatoes and tomatoes.

3. Add the yellow bell pepper strips, quartered mushrooms and chopped basil. Season well with salt and pepper.

4. Sprinkle the grated cheese over the top and cook in a preheated oven 357 degrees F for 15-20 minutes until the topping is golden brown.