- 1/2 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1/2 cup minced fresh basil
- 1/4 cup minced fresh parsley
- 2 teaspoons minced fresh oregano
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 7 tablespoons olive oil or vegetable oil, divided
- 6 cups thinly sliced red potatoes
- 1 (14.5 ounce) can diced tomatoes, drained
- In a bowl, combine the first seven ingredients; set aside. Grease a shallow 2-1/2-qt. baking dish with 1 tablespoon oil. Place a third row of the potatoes and tomatoes in dish. Drizzle with 2 tablespoons oil; sprinkle with a third of the cheese mixture. Repeat layers twice. Cover and bake at 350 degrees F for 55-65 minutes or until the potatoes are tender.