Mediterranean Potato Bake Recipe

A tomato based bake with layers of baby marrow and red onion along with potato, garlic and fresh herbs.



Prep Time

20 minutes

Cooking Time




Recipe Ingredients

  • 600g SPAR Freshline potatoes, peeled and thinly sliced into rounds
  • 600g baby marrows (courgettes/zucchini), thinly sliced into rounds
  • 1 large SPAR Freshline red onion, thinly sliced into rounds
  • Salt & pepper, to taste
  • 2 teaspoon dried oregano
  • 1/2 teaspoon SPAR Freshline rosemary, finely chopped
  • 1/4 cup SPAR Freshline parsley, chopped
  • 1 SPAR Freshline garlic clove, minced
  • ¼ cup SPAR Olive oil
  • 2 x 400g can SPAR diced tomatoes with juice

Recipe Method

  1. Preheat oven to 180 degrees
  2. Place sliced potatoes and baby marrow in a large mixing bowl.
  3. Season well with salt & pepper.
  4. Add oregano, rosemary, parsley, garlic and olive oil.
  5. Toss well to make sure the vegetables are well coated.
  6. Pour 1 of the canned tomatoes into a large baking dish and spread out to cover the bottom of the dish.
  7. Arrange the potatoes, baby marrow, and sliced onions in rows (going around the shape of the pan and alternating.)
  8. If you have any of the olive oil and garlic mixture left in the mixing bowl, pour over the veggies.
  9. Top with the remaining can of diced tomatoes. 
  10. Cover the dish with foil and bake in the oven for +- 1 hour.
  11. Take the dish out and carefully remove foil.
  12. Place back into the oven and roast for 30 - 45 minutes or until the veggies are soft and browned.
  13. Remove from oven and serve warm. 

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