Potato and Tomato Mediterranean Bake
Updated: Aug 24
Simple ingredients, plenty of olive oil and a little time in the oven turn humble potatoes and tomatoes into a beautiful Mediterranean-style side dish. Thinly sliced potatoes are layered with fresh tomato, garlic, oregano and thyme, then baked until tender underneath and golden around the edges. It’s an easy dish to prepare, looks impressive on the table and pairs beautifully with roasted meats, grilled chicken or fish, or simply a fresh garden salad.
About This Potato and Tomato Mediterranean Bake
This is the kind of side dish that proves you don’t need complicated ingredients to make something delicious. The tomatoes release their juices as they bake, while the olive oil, garlic, lemon and herbs work their way between the layers of potato.
Covering the dish for the first part of cooking allows the potatoes to soften and absorb all those flavours. Finishing it uncovered gives you those lovely golden, slightly crisp edges on top.
It can also be easily adapted by tucking thin slices of onion between the potatoes, or using fresh oregano and thyme when they’re in season.
INGREDIENTS AND VARIATIONS
Potatoes: I’m not fussy about which potatoes you use, whether they’re Desiree, white or brushed, as long as they’re suitable for baking. What matters most is slicing them to an even thickness so they cook at the same rate. I use a mandolin to slice them thinly, approximately 2 mm thick.
Tomatoes and onions: I’ve kept this version simple with tomatoes tucked between the potatoes, but I also love adding thin slices of onion. If you enjoy baked onions, add a slice between every few potatoes. Red or brown onion both work beautifully and become soft and sweet as they bake.
Fresh or dried herbs: Dried oregano and thyme are easy and give the dish plenty of flavour, but fresh herbs can also be used. If using fresh, increase the quantity slightly and finely chop them before adding to the olive oil mixture.
Extra virgin olive oil: Use a good-quality extra virgin olive oil here as it forms an important part of the flavour and helps the potatoes become tender while giving the exposed edges a beautiful golden finish.
Arrange them snugly: Pack the potato and tomato slices closely enough that they stand upright, but avoid squeezing them together too tightly. Leaving a little space allows the olive oil, seasoning and cooking juices to work their way between the slices.
Check for tenderness: Before removing the bake from the oven, insert a small sharp knife into one of the potatoes. It should slide through easily. If the potatoes still feel firm, give them another 10 minutes or so before serving.
Watch How to Make Potato and Tomato Mediterranean Bake
Potato and Tomato Mediterranean Bake
Bakeware 30x22 cm oval
Serves 6-8 as a side dish
Prep 20 | Cook 1 hour 20 minutes
INGREDIENTS
800g potatoes, thinly sliced (2mm), preferably with a mandolin
500g tomatoes, sliced thinly
4 garlic cloves, minced
⅓ cup (80 ml) extra virgin olive oil, plus 2 tablespoons extra for drizzling
2 tablespoons lemon juice, fresh
1 tablespoon oregano, dried (optional to use fresh herb)
2 teaspoons thyme, dried (optional to use fresh herb)
2 teaspoons sea salt
1 teaspoon freshly cracked pepper
⅓ cup (80 ml) water
INSTRUCTIONS
Preheat the oven
Preheat the oven to 180°C fan-forced.
Arrange the potatoes and tomatoes
Arrange the potato slices upright in rows in a 30 × 22 cm oval baking dish, placing a slice of tomato between every fourth potato slice. Pack them snugly, but not too tightly.
Make the herb and garlic dressing
In a bowl, whisk together the garlic, extra virgin olive oil, lemon juice, oregano, thyme, sea salt and pepper. Drizzle evenly over the potatoes and tomatoes, making sure the mixture gets between the slices.
Add the water and olive oil
Pour the water around the edges of the baking dish, then drizzle an extra 1–2 tablespoons of olive oil over the top.
Cover and bake
Cover the baking dish first with baking paper, then tightly with foil. Bake for 1 hour.
Brown the top
Remove the baking paper and foil and bake uncovered for a further 20 minutes, or until the potatoes are tender and the top is golden and lightly crisp around the edges.
Serve
Serve warm alongside your favourite main meal or with a fresh garden salad.
Love onions? Thinly slice 1 medium red or brown onion into rings and tuck them between the potato and tomato slices before baking.
Have you tried this recipe?
Share it with me at
@createcookshare on Facebook, Instagram or TikTok!
Comments