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Mediterranean Potato bake
4.88 from 8 votes

Mediterranean Potato Bake

A budget friendly side that's not only delicious, but also nourishing for your family. This Mediterranean Potato Bake is a great dish for when you're entertaining a large group too. 
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: Mediterranean
Servings: 6


  • 1 kg potato/s (I use Dutch Creams or Kipflers)
  • 2 tbsp fresh herbs (thyme, rosemary, oregano) OR 1 level tablespoon of dried herb provencal
  • 50 g butter, ghee or olive oil
  • 2 clove/s garlic -finely chopped
  • 2 tbsp capers -drained
  • 1 tbsp vinegar (I use red wine or apple cider vinegar)
  • 180 g black olives (1 cup) pitted kalamata are nice
  • 1 tbsp olive oil -extra virgin


  • Preheat your oven to 200℃/395℉ (fan-forced).
  • In a large pot, boil your potatoes until just cooked.
  • While your potatoes are cooking, chop your herbs and place them in a large bowl with the fat, garlic, capers, vinegar and olives.
  • 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).
  • Pop into an oven proof baking dish (I serve directly from this dish) and bake for 45 minutes or until crunchy on top.
  • 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.


  • 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.


  • Store in an airtight container in the fridge.



Replace the garlic with half a bulb of finely diced fennel - it's really delicious. 


Choose extra virgin olive oil as your fat.

Make it cheesy

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

Have you tried this delicious side? Let me know how you liked it in the comments below or rate this recipe.