Festive Potato Casserole
This crispy, golden roasted potato, tomato, and onion casserole is simple, delicious, and topped with a bright lemony herb dressing. It’s the perfect side dish for any meal and a great addition to your Rosh Hashanah table too!
75 minutes
Serves 6
Easy
Instructions
- 1.Preheat the oven to 420°F (220°C).
- 2.Spray an oven-safe pan with avocado oil and sprinkle it with flaky salt.
- 3.Arrange the slices of the potatoes, tomatoes, and onion in rows, slightly overlapping each other.
- 4.Season with salt and drizzle with olive oil.
- 5.Cover with wet parchment paper and bake for 45 minutes.
- 6.Remove the parchment paper and bake for another 15 minutes.
- 7.Increase the oven temperature to 450°F (convection broil) and broil for 5-7 minutes until golden brown.
- 8.Garnish the casserole with the lemony dressing before serving.
Ingredients
- •10 small gold potatoes, thinly sliced using a mandolin
- •1 red onion, thinly sliced using a mandolin
- •4 Roma tomatoes, thickly sliced using a knife
- •1/4 teaspoon of ground sea salt
- •4 tablespoons of olive oil
- •For the pan-
- •Avocado oil spray
- •1/4 teaspoon of flaky Maldon salt
- •Lemony dressing-
- •Handful of fresh basil, finely chopped
- •Handful of fresh parsley, finely chopped
- •2 minced garlic cloves
- •Juice from 1/2 lemon
- •1/4 teaspoon of honey
- •1/4 teaspoon of salt
- •5 tablespoons of olive oil
- •Put all the dressing ingredients in a small bowl and mix it together.
Instructions
- 1.Preheat the oven to 420°F (220°C).
- 2.Spray an oven-safe pan with avocado oil and sprinkle it with flaky salt.
- 3.Arrange the slices of the potatoes, tomatoes, and onion in rows, slightly overlapping each other.
- 4.Season with salt and drizzle with olive oil.
- 5.Cover with wet parchment paper and bake for 45 minutes.
- 6.Remove the parchment paper and bake for another 15 minutes.
- 7.Increase the oven temperature to 450°F (convection broil) and broil for 5-7 minutes until golden brown.
- 8.Garnish the casserole with the lemony dressing before serving.
