Tuesday, 6 October 2009

tomato, caper & feta potato bake

Day 2 of Potato Week!

This dish is probably best as a side, but could easily be an easy and comforting winter meal.

The flavours are almost like spaghetti alla puttanesca, but instead of pasta it's baked with slices of potatoes and topped with cheese. There's also feta throughout the dish.

OK, so it's not the healthiest, but surely it's better for you than a creamy potato bake?

And definitely delicious!

Tomato, Caper & Feta Potato Bake
Jonas' very own recipe. Serves 6 as an accompanying side dish.


1kg potatoes, peeled and sliced into thin rounds
1 cup shredded mozzarella
1 cup shredded parmigiano
½ cup crumbled feta
1 large onion, finely chopped
4 garlic cloves, crushed
¼ cup capers
500ml tomato passata
1 teaspoon cracked pepper
½ teaspoon salt
½ teaspoon chilli flakes
1 teaspoon dried oregano
Olive oil, for frying


1. Preheat oven to 200°C.

2. Heat olive oil in a pan and fry onion and garlic until soft.

3. Add the tomato passata, salt, pepper and chilli flakes. Simmer for 10 minutes.

4. In a baking dish, spoon a little of the tomato sauce to “grease”, then alternate layers of potato slices, capers, feta and tomato sauce.

5. On the final layer ensure it is topped with tomato sauce then sprinkle over mozzarella and parmigiano, then dried oregano.

6. Cover with foil and bake in oven until potatoes are tender (about 1hr 15-30mins).

7. Once potatoes are tender, remove foil and continue baking until top has turned golden brown.

For a non-veggie version, add anchovies to onions and fry until broken up before adding the tomato passata.


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