Boil some 1 inch cubed potatoes for three minutes.
Drain and add back to pan and shake over burner until potatoes are dry. (1 minute).
Heat some olive oil in a shallow roasting pan in a 400 – 450° oven
And when hot add the potatoes.
Shake to coat in oil and add 5 or 6 whole peeled garlic cloves.
Return pan to the oven and roast until golder brown. Shake occasionally.
Season with oregano, a squeezed lemon and salt and pepper.
After playing around with many different pizza sauces over the years this is the one that I settled on as my favourite. It is an uncooked sauce with lots of flavour.
1 – 28 oz can quality Italian Tomatoes
2 cloves of garlic
2 to 3 Tablespoons olive oil
Salt and pepper
Puree tomatoes with the minced garlic. Grind the fennel seeds. Add the seeds and the oregano, basil, and the olive oil and mix together.
NOTE: I use a stick blender and blend all of these ingredients right in the can.
7 Comments Add yours
We are pizza lovers at our house. I will make this soon!
I don't think I've ever had potatoes on a pizza and I need to remedy that asap! Mouthwatering, Ann.
I haven't had potatoes on pizza either, but I'm thinking I need to remedy this! Your potatoes alone sound incredible…and combined with cheese and sauce has got to be wonderful!
How funny! I was just thinking about your pizza with potatoes the other day. The combination sounds great to me.
This looks amazing. I am enjoying your site.
Completely understand how this is a favourite pizza — I made this a few days ago and it stunned us both – how wonderfully flavoured. The potatoes had this incredible fluffiness. I added some anchovy to sooth the anchovy lover, since they also go so well with potatoes, but I would have been happy with it either way. Thnx again!
Thanks Cafeirene for the feedback. I’m so glad you gave it a try and that you both enjoyed it.