Summer Potatoes Recipe

Today am sharing a recipe with you that is modified from the Gardeners’ Community Cookbook, compiled by Victoria Wise. If you enjoy this recipe, please pick up a copy of the book and try some of the other amazing recipes printed there.

I first tasted this wonderful recipe when my dear friend, Dhyanjot, made it for a potluck our study group was having during the Conscious Communication, Level 2 KRI course. We had such great times discussing the deep, life changing technology, in the company of the best of friends and sharing divine food. Win, win, win!

Plan in advance that this recipe takes longer to cook, but the results are worth it!

Simple ingredients make this dish easy to throw together


  • 3 tablespoons olive oil or ghee
  • 10 small potatoes (red or brown), sliced into 1/8″ rounds
  • 8 tomatoes, chopped
  • 1 large or two small onions, sliced thinly and quartered
  • 2 cloves garlic – or more to taste, minced
  • 1 tablespoon fresh chopped basil or 2 teaspoons dried
  • 1 tablespoon fresh chopped oregano or 2 teaspoons dried
  • 1 teaspoon fresh chopped thyme or 1/2 teaspoon dried
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper

Preheat your oven to 325 degrees

Heat the ghee or olive oil in a large, heavy pan. Add the garlic (I decided to use quite a bit extra, I love garlic) and saute 1 minute. Take time to savor this step. Garlic sauteing in oil is one of the most heavenly scents in the world!

Add the onions and stir. Continue sauteing until the onions are beginning to brown.

Next, add in the tomatoes and the herbs. Give the mixture a good stir and turn off the heat.

Next, take a baking dish and coat the bottom lightly with oil or ghee. Layer in 1/3 of the tomato mixture.

Continue with layering 1/2 of the sliced potatoes. Put a pinch or two of salt over this layer.

Add another 1/3 of the tomato mixture on top evenly.

Add the last half of the potatoes in an even layer and another pinch or two of salt over the potatoes.

And finish with the final layer of tomato mixture.

Place the baking dish in the oven and cook for 90 minutes. When about 45 minutes has passed, you may want to open the oven and cover the dish with a sheet of aluminum foil so that the top layer does not get overly dried during the remainder of the baking time.

When done, the potatoes should be very tender. Serve immediately or at room temperature.

While making this, Jasmeen and her family smelled it cooking and sent me a message saying it smelled great. I took the dish over so we could all enjoy it. Even little Mehtab loved it!

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The Artist's Studio

September 9, 2019