Mediterranean Potatoes

Mediterranean Potatoes

From: Chef Richard Vellante, Legal Seafoods. Yield: 24 servings.

½ cup olive oil

1 lb., 8 oz. onions, cut into ¼" slices

4 lb., 8 oz. medium yellow potatoes, cut into ¼" slices

3 lb. zucchini, cut into ½ rounds

¼ cup minced garlic

1½ tsp. red pepper flakes

as needed, salt and black pepper

6 cups tomato puree

¾ cup chopped basil

2 Tbsp. chopped mint

In large rondo, heat oil over medium-low heat; add onions. Spread potatoes over onions, cover and cook 5 minutes. Add zucchini, garlic and red pepper flakes; season with salt and pepper. Cook, uncovered about 5 minutes, stirring occasionally.

Add tomato puree, cover and cook 8-10 minutes or until potatoes and zucchini are tender. Stir in basil and mint. Adjust seasoning with salt and pepper.