+ Well Nourished | Mediterranean Potato Bake

Mediterranean Potato Bake

One of my life’s great pleasures is entertaining – I know many of you will think I’m quite mad, but I genuinely enjoy feeding a crowd. In the past, I loved a good fine dining occasion – catering for a three or four-course meal was exciting!

But having kids certainly changed that! So now when I entertain, it tends to be more of an all-in feast – a lovely selection of fresh food served buffet style is my preference. I also try to stick with dishes that I can do the bulk of the preparation in advance.

So I thought, given the social nature of this time of year, that I would share a few fast, easy to prepare dishes that I often serve to a crowd. Starting with my tasty take on a potato bake.

Serves 6-8

Ingredients

1kg small potatoes washed (I use Dutch Creams or Kipflers)
2 heaped tablespoons fresh herbs (thyme, rosemary, oregano) OR 1 level tablespoon of dried herb provencal
50g your choice of fat (butter, ghee, lard or duck fat)
2 cloves of garlic, finely chopped
2 tablespoons capers, drained
1 tablespoon of vinegar (I use red wine or apple cider vinegar)
1 cup (approx.) black olives, pitted (kalamata are nice)
Drizzle extra virgin olive oil

Method

  1. Preheat your oven to 200℃.
  2. In a large pot, boil your potatoes until just cooked.
  3. While your potatoes are cooking, chop your herbs and place them in a large bowl with the fat, garlic, capers, vinegar and olives.
  4. Add the cooked and drained hot potatoes to the bowl and toss to coat (I bash the spuds up a little so they just start to break apart – they cook crunchier that way).
  5. Pop into an oven proof baking dish (I serve directly from this dish) and bake for 45 minutes or until crunchy on top.
  6. Drizzle with a little bit of extra virgin olive oil, season with sea salt (only a little as the olives and capers are salty) and black pepper.

Serve…
I would serve this to accompany a BBQ or roast style meal with a few different salads (loads of beautiful salad recipes here). We often have this midweek with grilled fish or meat and a leafy green salad.

Variations
Make it cheesy
This is lovely with grated parmesan or feta cheese crumbled over it.

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Potato bake 2

  • maree

    Could you do this as nibbles as well, make the potatoes mire into chunky chip style?

  • Kerri

    Thank you Georgia! I’ve been trying to think of a healthier alternative to potato bake and more interesting than standard roast potatoes for Christmas lunch. This is just what I’m looking for!

  • Yummm! This looks so good! Definitely going to try this. What a great meal to make in advance and take to work for lunch 🙂

  • Mish

    Yummmmmm! Could the olives be omitted? Or would need to replace with something?

    • Hi Mish. Yes absolutely – no need to replace, perhaps just add a little extra sea salt. G x

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