Greek Potato and Tomato Bake

This tasty Greek inspired dish works well as a side dish, and has a great flavor. Sometimes, my wife and I just eat this as a main course with a salad and some fruit. Enjoy!


  • 1/2 Cup olive oil
  • 1 large onion, finely chopped
  • 4 large tomatoes, peeled, deseeded and chopped
  • 2 1/4 pounds yukon gold potatoes, cut vertically into wedges
  • Fresh ground pepper and salt, to taste
  • Flat leaf parsley, to garnish


  • Preheat oven to 400 degrees.
  • Heat the oil in a saucepan over medium-high heat.
  • Add the onion and cook until just tender, about 5 minutes.
  • Add the garlic and cook for a minute to release the flavor.
  • Place the tomatoes in the pan, season with the salt and pepper, and cook for another minute, stirring constantly.
  • Add the potatoes to the pan and cook for about 10 minutes, stirring often.
  • Take the pan off the stove and add the mixture to a greased casserole.
  • Bake for 40 – 50 minutes until the potatoes are tender.
  • You can serve immediately or store in the refrigerator for a day or two.
  • When serving add some fresh parsley to garnish.

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