Baked potatoes and tomatoes

I wanted something crunchy, but I did not want something fried, so I started thinking: potatoes. And then playing with the idea of oven baked potatoes, I decided to add something bright and Mediterranean and added in some tomatoes. Here is what I did.

Baked potatoes and tomatoes

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: 4 Servings


  • 2 or 3 large potatoes
  • 1 or 2 large tomatoes
  • 1 onion
  • oregano
  • salt
  • pepper
  • EVOO


  1. First slice the potatoes and put them in water so that they can loose part of the starch (you'd be surprise at how much baked potato improve if you let them in cold water for about 5-10 minutes before cooking). Now slice a tomato and an onion. It works best if potatoes, onion and tomato slices are more or less of the same size. Put the sliced vegetables in an oven dish, arranging them more or less artistically in concentric circles: I do one circle of potatoes and one of alternating onion and tomato. When you have filled the whole dish, sprinkle with oregano, pepper, salt and olive oil. Place the dish in a 375F oven for about 3/4 hours to an hour. Ready to serve.
  2. I like this dish because it is simple and bright. The tomato add something summery and light to the dish and makes it a very nice side for something like oven roasted or steamed fish.

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