Mediterranean Potato Bake
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!
Garlic, Onion, Potato
red onions, peeled and sliced thinly
cloves garlic - crushed
Sea salt and freshly ground black pepper, to taste
Small Potatoes, boiled in skin
dried Italian herbs
stuffed olives of your choice
peppadews relish (or any other relish or sauce of your choice will do)
water, add more if necessary
Preheat the oven to
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.
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Recipe by The London Economic, thelondoneconomic.com