4 large potatoes, peeled
1 large onion, chopped
1 clove garlic, minced
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried basil
2 teaspoons salt
2 teaspoons dried marjoram
1/2 teaspoon dried basil
1 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/8 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1/8 teaspoon dried basil
3 tablespoons olive oil
4 tablespoons dark olive oil
Heat olive oil in a large skillet over medium heat. Add potatoes and onions; cook, stirring, until tender but not brown. Stirring constantly, cook 2 minutes more. Remove from heat.
Stir in garlic and salt. Stir in Worcestershire sauce, thyme, sage, sage, thyme, basil, salt, marjoram, basil, rosemary, oregano, oregano, basil, marjoram, black pepper, thyme, basil, olive oil, pepper, thyme, basil, olive oil, pepper. Bring to a simmer.
Remove from heat and stir in thyme, rosemary, oregano, basil, marjoram, basil, rosemary, oregano, basil, marjoram, pepper and thyme.
Remove from heat. Allow to cool slightly. Transfer potatoes and onions to a medium bowl. Drain well. In a small bowl, mix olive oil, 1/2 cup of the potato mixture, olive oil, 1/8 cup of the cheese, bread crumbs, and salt. Shape into a crust. Lay 1/3 of the crust on a baking sheet. Spread the remainder of the potato mixture onto the cooled crust. Brush the bottom with remaining olive oil.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Immediately flip onto the parchment towels. Brush the underside of