Wash the potatoes well, prick them with a fork, wrap them with cling film and cook them in the microwave for about 5-7 minutes at 800W (the bigger the potatoes, the more you'll have to increase the cooking time).
Alternatively, boil them for about 30 minutes: they must be almost completely cooked.
Peel the potatoes and cut them into slices of maximum 1 cm.
Heat a little oil in a large pan, then add the tomato puree, salt and basil and cook for a few minutes.
Then add the sliced potatoes and cook for about ten minutes with the lid, turning them halfway through cooking, so that they finish cooking.
Finally add diced provola and parmesan cheese, put the lid back on and cook for a few more minutes, just long enough to melt the cheeses.
The pizzaiola potatoes are ready, serve them immediately.
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