By Tali Simon | December 16, 2013
Nothing does it for me like potatoes. It hardly matters what I do with them: pan-fry in the skillet and top with cottage cheese; shred and make into latkes; boil and mash with butter and salt; roast to perfection…seriously, just take a look at my recipe index. This is the 18th potato recipe.
For the comfort food theme of the December Kosher Connection linkup, I knew I had to do potatoes. But to make things a little more interesting — and a little more hearty — I layered them with black beans, spicy sauce, cheese, herbs, and olives. It’s a Mexican-style main dish, and it’s perfect for the cold weather. Potato lovers, this is for you.
Scroll down to check out the other kosher bloggers’ comfort food recipes!
Yield: 8 servings
- Cooking spray
- 1 cup tomato paste mixed with ½ cup water
- ½ tsp salt
- ½ tsp cumin
- ½ tsp paprika
- Pinch Mexican chili pepper flakes or cayenne pepper
- 4 medium potatoes, peeled
- 1 (15-oz.) can black beans, drained and rinsed (or 1½ cups cooked, from ½ cup dried beans)
- ½ cup sliced green olives
- 1 bunch cilantro or parsley, stems discarded and leaves roughly chopped
- 2 cups shredded mozzarella (or cheddar) cheese
1. Preheat oven to 400 F/200 C. Grease a 9×13 baking dish with cooking spray.
2. In a small bowl, mix tomato paste with salt, cumin, paprika, and Mexican chili flakes. Spread half of it over the bottom of the dish.
3. Slice the potatoes very thinly with a mandoline (if you don’t have one, use a very sharp knife and try to cut them about the same thickness so they’ll cook evenly). Arrange half of them on top of the sauce, slightly overlapping each other. You should get two layers of potatoes.
4. Sprinkle the black beans, olives, cilantro or parsley (reserve a small handful for the topping), and half the cheese over the potatoes. Top with the rest of the potatoes (you should get another two layers). Finally, spread the rest of the sauce over the top and add the rest of the cheese and the parsley.
5. Cover with a greased sheet of aluminum foil (to avoid the cheese sticking to it) and bake for 2 hours. Remove the foil and return the dish to the oven for another 15 minutes, or just until the cheese is golden brown.