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Mediterranean Potato Bake
Irene Muller
Rich in beautiful Mediterranean-influenced flavours, this potato bake is truly a feast on its own as well as a colourful treat for the eyes!
4.50
from
2
votes
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Prep Time
45
minutes
mins
Cook Time
20
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
5
Ingredients
olive oil
2
red onions, peeled and sliced thinly
2
cloves garlic - crushed
Sea salt and freshly ground black pepper, to taste
700
g
Small Potatoes, boiled in skin
125
g
Sundried tomatoes
125
g
grilled pepper
125
g
crumbled feta
1
tsp
dried Italian herbs
½
cup
stuffed olives of your choice
3
tbsp
chopped parsley
Black Pepper
Sauce:
1
cup
tomato sauce
1
cup
peppadews relish (or any other relish or sauce of your choice will do)
½
cup
water, add more if necessary
Instructions
Preheat the oven to
180°C/ 350°F
Heat the olive oil in a skillet and add the onions. Cook slowly until the onions are caramelized.
Add the garlic, saute then season with salt.
Mix the sauces, then add ½ cup water, mixed Italian herbs, pour into the pan.
Throw in the boiled potatoes and toss through the onions and sauce to coat.
Scatter over the sundried tomatoes, grilled peppers, olives, and feta.
Season to taste with salt and black pepper and bake in the skillet at 180°C/ 350°F for 20 minutes, or until golden brown.
Mix the chopped parsley with the reserved juice from the sundried tomatoes, then drizzle over the potatoes to serve.
Keyword
Garlic, Onion, Potato