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Potato and Tomato Mediterranean Bake

This Potato and Tomato Mediterranean Bake is an easy dish with an elegant presentation. Thin layers of potato and tomato overlap each other and are topped with aromatic Mediterranean herbs, extra virgin olive oil, and lemon juice. It is the perfect side dish for any meal.

Helpful Tips


  • Potatoes: I'm not fussy with what potatoes you use, whether it be Desiree, white, or brushed, as long as they are for baking. What is more important is to try and get an even thickness with your slices so they all cook evenly. It is for this reason that I use a mandolin and slice then thinly, approximately 2mm thick.

  • Tomatoes and more! I have added only tomatoes alongside the potatoes but I actually love to add slices of onions as well. It's not for everyone but if you love baked onions, add a slice in between every few potatoes - you'll love it!


This recipe has 4 basic steps:

  1. Slice the vegetables

  2. Arrange in rows or a spiral in the baking dish

  3. Combine the dressing and pour over the vegetables

  4. Bake

Doesn't get easier and yet it is so elegant!

Watch How to Make It

Other Potato Recipes

Cheesy Potato Cakes

Potato with Bacon and Onion Gratin

Potato, Mushroom, and Truffle Oil Pizza

And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named "Videos by CreateCookShare" that you can follow and save. Can’t wait to hear from you.

Happy Cooking, Margaret x

Potato and Tomato Mediterranean Bake

Bakeware 30x22cm oval

Serves 6-8 as a side dish

Prep 20

Cook 1 hour 20 minutes


800g potatoes, thinly sliced (2mm), preferably with a mandolin

500g tomatoes, sliced thinly

4 garlic cloves, minced

1/3 cup extra virgin olive oil (plus extra to drizzle)

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

1/3 cup water


1. Preheat oven 180C fan-forced.

2. Place the potatoes upright in rows and arrange a slice of tomato in between every fourth potato slice. Pack snuggly but not too tightly. Season evenly with sea salt, and pepper.

3. In a bowl combine and whisk the herbs, garlic, extra virgin olive oil, and lemon juice. Drizzle evenly over the potatoes and tomatoes, making sure everything has been coated with the mixture. Pour into the edges the water and drizzle an extra few tablespoons of olive oil over the top.

4. Place baking paper and foil over the top and bake for 1 hour, then remove the cover and cook a further 20 -30 minutes to allow browning. Serve warm alongside the main meal or garden salad.

Love onions? Then why not elevate this recipe by slicing onion rings and adding them into the rows in between the potatoes.

Have you tried this recipe?

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