Provencal potato bake
Enjoy a delicious Provençal Potato Bake with this simple recipe! Featuring tender potatoes, briny capers, savory olives, fresh thyme, rosemary, and parsley, all tossed in a rich olive oil and vinegar dressing. Perfect for a flavorful and hearty side dish!
- 25 Mar 2024
- Cook time 70 min
- Prep time 5 min
- 6 Servings
- 8 Ingredients
Provencal Potato Bake is a delightful and flavorful dish that brings the taste of Provence, France to your kitchen. With its combination of potatoes, capers, olives, and fresh herbs, this recipe promises a savory and aromatic meal. It's perfect as a side dish for dinner parties or a comforting addition to any family meal.
Ingredients:
Instructions:
Preheat your oven to 200°C (400°F).
Wash and peel (optional) the potatoes. Slice them thinly, about 1/8 inch thick, for even cooking.
In a large mixing bowl, combine the olive oil, vinegar, chopped thyme, and rosemary. Whisk together until well blended.
Add the sliced potatoes to the bowl with the marinade. Toss well to ensure all the potato slices are evenly coated with the mixture.
Lightly grease a baking dish with olive oil. Lay the marinated potato slices in the dish, overlapping them slightly in rows or a spiral pattern. Scatter the capers and olives evenly over the layered potatoes.
Cover the baking dish with aluminum foil. Place it in the preheated oven and bake for 40 minutes. After 40 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
Once fully baked, remove the dish from the oven. Sprinkle the freshly chopped parsley over the top for a burst of color and fresh flavor.
Allow the dish to cool for a few minutes before serving. Enjoy your Provencal potato bake as a delightful side dish or a light vegetarian main course.
Tips:
- To ensure even cooking, slice the potatoes uniformly, preferably using a mandoline slicer.
- Feel free to adjust the amount of herbs and seasoning according to your taste preferences.
- For an added depth of flavor, consider marinating the olives and capers in the olive oil and vinegar for about 30 minutes before adding them to the dish.
- For a crispy top layer, sprinkle a bit of grated Parmesan cheese over the potatoes before baking.
- If you prefer a softer texture, cover the baking dish with aluminum foil for the first half of the baking time, then remove it for the remaining time to allow the top to crisp up.
Your Provencal Potato Bake is now ready to serve. This dish beautifully blends the earthy flavors of potatoes with the tangy taste of capers and olives, complemented by fresh herbs. Enjoy it as an accompaniment to your favorite main course or savor it on its own for a satisfying meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 4.24g | 3% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 4.97g | 13% |
| Sugar 1.46g | 1% |
| Fat | |
| Fat 24g | 29% |
| Saturated 3.75g | 13% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 11ug | 1% |
| Choline 24mg | 5% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 1.89mg | 12% |
| Vitamin B6 0.50mg | 30% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 36mg | 39% |
| Vitamin E 0.79mg | 5% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.34mg | 0% |
| Iron, Fe 4.07mg | 37% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 740mg | 22% |
| Selenium, Se 1.20ug | 2% |
| Sodium, Na 640mg | 43% |
| Zinc, Zn 0.64mg | 6% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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