Welcome to your new favourite weeknight hero: the Mediterranean Potato Bake! This dish isn’t just delicious — it’s a straightforward way to bring a splash of Mediterranean flair to your dining table. Perfect for impressing guests or just upgrading your family meal, this bake combines the robust flavours of the Mediterranean with the comforting help of new potatoes.
Inspiration for my Mediterranean Potato Bake Recipe
Drawing inspiration from the sun-drenched Mediterranean region, particularly the bold and lively flavours of Pasta Puttanesca, this potato bake recipe encapsulates these traditions in every bite. Known for its robust use of olives, anchovies, and tomatoes, Pasta Puttanesca offers a bold flavour palette that I’ve lovingly borrowed and baked into every layer of our dish. Emphasising fresh ingredients and heart-healthy fats, this recipe reimagines these classic Italian flavours with a modern, easy-to-share twist perfect for busy home cooks.
Why You’ll Love this Easy Mediterranean Potato Bake
What truly makes this Mediterranean Potato Bake recipe special is its layering of textures and tastes. Here are some other standout features that make it a must-try recipe:
- Easy to Prepare: Simple steps and straightforward preparation make this an accessible recipe for cooks of all skill levels.
- Full of Flavour: Layers of prosciutto, anchovies, sun-dried tomatoes, and olives combine to deliver a vibrant and tangy flavour profile that truly sings with Mediterranean zest.
- Comforting Yet Sophisticated: This dish bridges the gap between comforting home cooking and upscale dining, offering the heartiness of baked potatoes with a chic, flavourful twist.
- Adaptable to Taste: Whether you’re catering to vegetarians or adjusting for other dietary needs, this recipe can be easily modified without sacrificing flavor.
- Healthful Ingredients: Packed with wholesome ingredients like olives and tomatoes, it’s a dish that feels indulgent but still fits within a health-conscious diet.
- Perfect for Sharing: With its beautiful presentation and generous serving size, it’s ideal for a family meal or as the centrepiece at a casual gathering.
- Quick to Table: Takes roughly 40 minutes from start to finish, which means more time enjoying your meal and less time cooking.
Ingredients for Mediterranean Potato Bake: Tips for Best Results
Here’s what you’ll need to recreate this comforting bake:
Baby new potatoes: Opt for small, fresh potatoes, prized for their creamy texture and quick cooking capabilities. These are ideal as their tender skin is delightful to eat, adding both texture and flavour to your dish.
Prosciutto and anchovies: These infuse the dish with a deep umami flavour that enriches every bite. Anchovies, in particular, melt into the background, providing a rich, savoury base that you might not even notice if it wasn’t highlighted, yet they’re essential for that signature depth of flavour. Feel free to omit or substitute according to dietary needs.
Sun-dried tomatoes and Kalamata olives: Opt for the best quality you can find to ensure each bite is packed with flavour.
Gruyere cheese: Its meltability and rich taste are ideal for this bake.
Pro Tip: For an extra touch of crispiness, give the potatoes a quick roast in the oven before adding them to the dish. This adds a delightful textural contrast to the creamy, melted cheese.
How to Make Mediterranean Potato Bake: Step-by-Step Guide
- Prepare your components: Boil potatoes and sauté the prosciutto, garlic, and anchovies.
- Simmer your flavours: Combine tomatoes with sun-dried tomatoes and olives for a rich base.
- Assemble and bake: Toss the potatoes in the tomato mixture, top with prosciutto and cheese, and broil to perfection.
Adapting Your Mediterranean Potato Bake
This recipe is as flexible as it is delicious. Here are a few ways to tweak it:
- For a vegan version: Exclude prosciutto and cheese, opting for a vegan alternative to keep it dairy-free.
- Add more greens: Throw in some spinach or kale during the last few minutes of simmering for an extra nutrient boost.
- Spice it up: Introduce red pepper flakes or a splash of hot sauce to the tomato mix for a bit of heat.
Mediterranean Potato Bake FAQ
No, it’s best to use freshly grated Gruyere cheese. Freshly grated cheese melts better and provides a smoother, creamier texture. Pre-grated cheese often contains anti-caking agents that can affect its melting quality and overall flavour. For the best results, take the extra step to grate the cheese yourself.
The oven method is highly recommended. Preheat your oven to 350°F / 175°C, transfer the potato bake to an oven-safe dish, and cover it with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until it’s heated through. You can also drizzle a little olive oil or add a splash of water before reheating to keep it moist.
A crisp, green salad or citrusy arugula complements its richness wonderfully.
Discover More Delicious Potato Recipes
If you loved our Mediterranean Potato Bake, be sure to check out my other flavourful Mediterranean-inspired recipes for more easy and delicious meal ideas!
- Kale, Potato and Mushroom Tortilla
- Potato Frittata with Green Asparagus
- Tortilla Española (Spanish Potato Frittata) with Sweet Red Pepper
- Greek Skillet Potatoes
Easy Mediterranean Potato Bake
Enjoy this Mediterranean Potato Bake with tender baby potatoes, savory prosciutto, sun-dried tomatoes, Kalamata olives, and melted Gruyere cheese. Ready in just 40 minutes, it brings vibrant Mediterranean flavors to your table effortlessly.
Ingredients
- 1 kg baby new potatoes, scrubbed clean
- 70 g prosciutto, chopped (approximately 5 slices)
- 2 cloves garlic, minced
- 5 anchovy fillets, drained and finely chopped
- 1 x 400 g can crushed tomatoes (Polpa)
- 65 g sun-dried tomatoes packed in oil, drained and chopped (about 8 halves)
- 65 g pitted Kalamata olives, coarsely chopped (about 22 olives)
- A handful of flat-leaf parsley coarsely chopped, plus extra for garnishing
- 125 g freshly grated Gruyere cheese
Method
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In a large pot of boiling water, cook the potatoes until tender, about 15 minutes (depending on size). Drain and cut them in half lengthwise.
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Preheat your oven’s grill to high.
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While the potatoes are boiling, heat a 26cm oven-proof skillet over medium heat. Add the chopped prosciutto and cook until slightly crisp, about 3-5 minutes. Transfer the prosciutto to a plate and set aside.
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In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Add the chopped anchovies and stir for another minute. Pour in the crushed tomatoes and bring to a simmer. Add the chopped sun-dried tomatoes and olives, then reduce heat to low and continue to simmer gently.
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Once the potatoes are done, add them to the skillet with the tomato mixture. Toss to coat the potatoes evenly with the sauce. Stir in the chopped parsley.
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Sprinkle the crisped prosciutto over the potatoes, followed by the grated Gruyere cheese.
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Place the skillet under the preheated grill for about 5 minutes, or until the cheese is bubbly and golden brown.
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Remove from the oven, garnish with additional chopped parsley, and serve hot. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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