Potatoes Dogana

Name: Potatoes Dogana
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3 large russet potatoes, sliced 1/8-inch thick; 8 tablespoons extra-virgin olive oil, plus more as needed; 1 teaspoon coarse kosher salt; 1 teaspoon black pepper; 3 garlic cloves, thinly sliced; 1 teaspoon fresh rosemary needles; 1/4 teaspoon dried oregano; 2 tablespoons dry white wine or vermouth; 1 cup sliced green olives; 1/2 cup diced pickled green tomatoes; 1/2 cup sliced scallions; 1 teaspoon white wine vinegar

Recipe from Carbone

Adapted by Melissa Clark

Total Time: 40 minutes
Rating: 4(101)
Comments: Read comments

You can serve potatoes Dogana alongside any simple protein — grilled meats, roasted birds, sautéed fish, for example. Or simply slide a pair of sunny-side-up eggs over the potatoes before sprinkling on the relish. Then you can call it dinner, or even brunch, just to mix things up even more. —Melissa Clark

Featured in: Carbone’s Take on Potatoes Anna

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Ingredients

Yield:4 servings

3large russet potatoes, sliced ⅛-inch thick
8tablespoons extra-virgin olive oil, plus more as needed
1teaspoon coarse kosher salt
1teaspoon black pepper
3garlic cloves, thinly sliced
1teaspoon fresh rosemary needles
¼teaspoon dried oregano
2tablespoons dry white wine or vermouth
1cup sliced green olives
½cup diced pickled green tomatoes
½cup sliced scallions
1teaspoon white wine vinegar

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 375 degrees. Toss potatoes in a bowl with 3 tablespoons of oil, the salt and pepper.
Step 2
Heat an 8 or 9-inch ovenproof sauté pan or cast iron skillet over medium heat and add 3 tablespoons of olive oil. Tightly shingle the sliced potatoes inside the pan, starting around the outside and moving in, and sprinkling the top of each layer with some of the garlic, rosemary and oregano. There will be 2 or 3 layers of overlapping potatoes. Drizzle with a little more oil if the potatoes look very dry on top.
Step 3
Continue cooking until the sides of the potatoes start to turn golden brown, about 5 minutes (you don’t want them too brown, they will continue to darken in the oven). Add the white wine to the pan and transfer to the oven for about 25 minutes, or until the potatoes are tender and the top is starting to lightly brown.
Step 4
Meanwhile, combine the olives, pickled tomatoes, scallions, 2 tablespoons olive oil and white wine vinegar to make the relish. Serve the potatoes right out of the skillet and topped liberally with olive relish.

Ratings

4 out of 5

101 user ratings

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Comments

French7 years ago

Pickled green tomatoes are also known as Tom Olives --you can find that everywhere

Charles Michener7 years ago

Why would you heat the pan before doing the fairly elaborate procedure of shingling the potatoes in it? Sounds like a recipe for burnt fingers.

julie7 years ago

I really struggle with this one. I love the concept but my potatoes are never evenly cooked through. Some are really mushy, others a bit crispy. They're the same type of potato from the same purchase. What is going on?

mfwrites7 years ago

Had no pickled green tomatoes (that's highly exotic in Geneva, Switzerland) so made the relish with some green olives, two chopped cornichons (sour pickles), a tablespoon of capers, and the scallions. Next time, I'll do more layers, maybe cover with foil for part of the oven time. Delicious!

Charles Michener7 years ago

Why would you heat the pan before doing the fairly elaborate procedure of shingling the potatoes in it? Sounds like a recipe for burnt fingers.

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