Tegame Alla Vernazzana

• 1 pound Yukon gold potatoes, cut in 1/4" slices
• 1/2 cup extra virgin olive oil
• 1 medium onion (about 6 oz), sliced paper thin
• 3 garlic cloves, sliced thin or crushed in a press
• 1/4 cup chopped parsley
• 1 tablespoon finely minced rosemary
• 2 2 oz. cans anchovy fillets
• 2 14.5 oz cans whole tomatoes
• freshly ground pepper

1. Preheat oven to 425. Place a rack in the middle position.
2. In a pot of salted boiling water, parboil the potato slices until just tender, about 10 minutes. The slices shouldn't fall apart readily, but should be tender enough for a fork to be poked into them. Drain and set aside.
3. Drizzle some of the olive oil into the bottom of a baking dish (I use a 10" ceramic tart pan with 1.5" sides). Layer 1/3 of the potato slices into the bottom of the pan. Layer 1/2 of the sliced onion and garlic over the potatoes. Layer the fillets from one of the cans of anchovies over the onions and garlic. Sprinkle 1/3 of the parsley and rosemary over. Tear the whole tomatoes into strips and layer about 1/3 of them and their juice over the herbs. Top all with a generous grinding of pepper and healthy glug of olive oil.
4. Repeat the layering: another 1/3 of the potatoes, the rest of the onions and garlic, another can's worth of anchovies, another 1/3 of the herbs, another 1/3 of the torn tomatoes and juice, pepper and oil.
5. Finish the tegame with the rest of the potatoes, herbs, and tomatoes and juice. One more generous drizzle of oil over the top. Really should look dangerously oily. Place the pan on a sheet tray and pop it into the oven for 20-30 minutes, until the potatoes are fully tender and the anchovies are melting. Let rest for 10 minutes or so and serve. This dish is also good at room temperature.

gold potatoes, extra virgin olive oil, onion, garlic, parsley, rosemary, anchovy fillets, tomatoes, freshly ground pepper

Taken from food52.com/recipes/26883-tegame-alla-vernazzana (may not work)