5 medium Russet potatoes, peeled and cut into medium sized pieces
4 cloves of garlic, chopped
1 (14.5 ounce) can of tomatoes, pureed
1/4 cup olive oil
1 cup water (8ounce)
2 teaspoons salt
Freshly ground pepper
1/4 teaspoon or more crushed red pepper flakes
2 teaspoons dried oregano
dash of cinnamon powder
Preheat oven to 425 degrees.
Combine the potatoes with olive oil and all of the spices except cinnamon. Mix well. Add pureed tomatoes and water. Stir to combine.
Sprinkle a little cinnamon on top.
Cover with aluminum foil and bake for 45 minutes.
Remove foil and bake for another hour uncovered.
They will be ready when the tomato sauce is nice and thick (not watery) and the potatoes will be fully cooked.