Italian Potatoes

• 4 large or 6 medium Russet potatoes
• 1/2 c. fine, toasted bread crumbs
• 1/2 c. freshly grated Parmesan cheese
• 1 1/2 tsp. oregano
• freshly ground pepper
• 1/2 c. freshly grated cheese
• 1 to 3 large tomatoes, thinly sliced
• 2 large red onions, thinly sliced
• 1 to 1 1/2 tsp. salt
• 1/2 to 3/4 c. olive oil

1. Preheat oven to 350u0b0.
2. Peel and cut potatoes lengthwise into wedges (about 6 to 8 per potato) and drop into a bowl of cold water.
3. Combine bread crumbs and grated cheese.
4. Do not dry the wedges before coating them well with the crumb mixture.
5. Place them in a shallow 9 x 13-inch baking dish, sprinkling any remaining crumbs on top.
6. Top potatoes with sliced tomatoes and onion rings.
7. Sprinkle with oregano, salt and a generous grinding of pepper.
8. Drizzle with oil just before baking.
9. Bake, uncovered, 1 hour and 10 minutes or until potatoes are brown, but still have some crunchiness.

potatoes, bread crumbs, freshly grated parmesan cheese, oregano, freshly ground pepper, grated cheese, tomatoes, red onions, salt, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278937 (may not work)