Then wash the potatoes, put them in a pot with cold water.
Bring the water to a boil and let the potatoes cook until they properly cooked.
Sweat the onion into slices in a pan with a drizzle of extra virgin oil, after adding the tomato purée and cook for at least 20 minutes.
When the sauce is cooked, add a tablespoon of sauce to the bottom of a pan where you will go to arrange the sliced potatoes as shown in the picture.
Cover the potatoes with the onion sauce, add the anchovy fillets (cut into small pieces), the pecorino cheese cubes, and sprinkle with grated pecorino cheese.
You can add oregano and breadcrumbs.
I didn’t add them but the original recipe does.
Bake the potatoes in a hot oven at 200°C (392°F) with the grill on for 20 minutes.
In the original method cut the potatoes raw, season them as I have shown, pour the vegetable broth on the bottom of the pan and bake for at least 45-50 minutes at 200°C (392°F).