Italian Potatoes - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0.
Peel and cut potatoes lengthwise into wedges (about 6 to 8 per potato) and drop into a bowl of cold water.
Combine bread crumbs and grated cheese.
Do not dry the wedges before coating them well with the crumb mixture.
Place them in a shallow 9 x 13-inch baking dish, sprinkling any remaining crumbs on top.
Top potatoes with sliced tomatoes and onion rings.
Sprinkle with oregano, salt and a generous grinding of pepper.
Drizzle with oil just before baking.
Bake, uncovered, 1 hour and 10 minutes or until potatoes are brown, but still have some crunchiness.