Potatoes Dogana

• 3 large russet potatoes, sliced 1/8-inch thick
• 8 tablespoons extra-virgin olive oil, plus more as needed
• 1 teaspoon coarse kosher salt
• 1 teaspoon black pepper
• 3 garlic cloves, thinly sliced
• 1 teaspoon fresh rosemary needles
• 1/4 teaspoon dried oregano
• 2 tablespoons dry white wine or vermouth
• 1 cup sliced green olives
• 1/2 cup diced pickled green tomatoes
• 1/2 cup sliced scallions
• 1 teaspoon white wine vinegar

1. Heat oven to 375 degrees.
2. Toss potatoes in a bowl with 3 tablespoons of oil, the salt and pepper.
3. Heat an 8 or 9-inch ovenproof saute pan or cast iron skillet over medium heat and add 3 tablespoons of olive oil.
4. Tightly shingle the sliced potatoes inside the pan, starting around the outside and moving in, and sprinkling the top of each layer with some of the garlic, rosemary and oregano.
5. There will be 2 or 3 layers of overlapping potatoes.
6. Drizzle with a little more oil if the potatoes look very dry on top.
7. Continue cooking until the sides of the potatoes start to turn golden brown, about 5 minutes (you dont want them too brown, they will continue to darken in the oven).
8. Add the white wine to the pan and transfer to the oven for about 25 minutes, or until the potatoes are tender and the top is starting to lightly brown.
9. Meanwhile, combine the olives, pickled tomatoes, scallions, 2 tablespoons olive oil and white wine vinegar to make the relish.
10. Serve the potatoes right out of the skillet and topped liberally with olive relish.

russet potatoes, extravirgin olive oil, coarse kosher salt, black pepper, garlic, rosemary needles, oregano, white wine, green olives, tomatoes, scallions, white wine vinegar

Taken from cooking.nytimes.com/recipes/1015052 (may not work)