Step 1

You can make this recipe in a pot on the stovetop or bake it in a casserole dish in the oven.

Step 2

If baking, preheat your oven to 375 degrees F.

Step 3

Drain hearts of palm and roughly cut into large chunks. Place in a bowl and carefully toss with ½ -1 tsp paprika and finely chopped or crumbled seaweed paper. Let that sit while you prepare your veggies.

Step 4

Peel and slice your onion into rings. Thinly slice your potatoes (there’s no need to peel them if you are using yellow potatoes but if you have russet or a thicker skinned potato, take the time to peel them). The thinner the potato is sliced the quicker it will cook through. Slice your peppers and tomatoes.

Step 5

Using either the stovetop or oven method, cover the bottom of your pot or casserole dish with olive oil and put a layer of onion down first to prevent sticking. Then a layer of tomato, then potato, then peppers, then hearts of palm. Sprinkle with garlic, salt, pepper, and paprika. Depending on how much room you have in your pot or dish, repeat the layers as needed.

Step 6

When you’re done layering, pour ¼ cup or so of broth over the dish, then drizzle with olive oil.

Step 7

If using a pot, cook over medium heat (adding more broth as needed if your veggies don’t release enough liquid) for 25-30 minutes until the potatoes are fork tender. For the oven method, bake for 30 minutes at 375 degrees F then add olives and breadcrumbs and raise the oven temp to 425 degrees F for another 10 minutes. If your potato slices are a little thicker and taking longer to cook you can try covering the dish with foil or another baking sheet to help the potatoes steam.

Step 8

To serve: garnish with parsley (and olives and breadcrumbs for the stovetop method). Gently scoop into plates and enjoy with fresh bread! Leftovers last 3-4 days in the fridge.