Antipasto Potato Bake
Quick Cooking
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This hearty side dish has a surprising Mediterranean flavor. With lots of color from red peppers and black olives, it’s shared by Kelley Butler-Ludington of East Haven, Connecticut.
SERVINGS: 10
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
- 2 cans (14-1/2 ounces each) sliced potatoes, drained
- 2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained
- 2 jars (7 ounces each) roasted sweet red peppers, drained
- 1 can (3.8 ounces) sliced ripe olives, drained
- 1/4 cup grated Parmesan cheese
- 1-1/2 teaspoons minced garlic
- 1/3 cup olive oil
- 1/2 cup seasoned bread crumbs
- 1 tablespoon butter, melted
Directions:
In a large bowl, combine the potatoes, artichokes, peppers, olives, Parmesan cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top.
Bake, uncovered, at 375° for 20-25 minutes or until lightly browned. Yield: 10 servings.