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Mediterranean Baked Potatoes with Tomatoes and Olives

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Rustic potato wedges baked in a savory tomato and garlic sauce, finished with juicy cherry tomatoes and briny black olives. This vibrant Mediterranean side dish is hearty, herbaceous, and perfect served alongside grilled meats or enjoyed on its own.

Ingredients

Scale
  • 4 medium Yukon gold or russet potatoes, cut into thick wedges
  • 1 small onion, finely sliced
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata or black olives
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss potato wedges with olive oil, garlic, onion, tomato paste, paprika, oregano, salt, pepper, and water or broth until evenly coated.
  3. Transfer the mixture to a large baking dish in an even layer.
  4. Cover the dish tightly with foil and bake for 40 minutes.
  5. Remove the foil, add halved cherry tomatoes and olives, and stir gently.
  6. Return the dish to the oven uncovered and bake for another 20–25 minutes until the potatoes are tender and the edges are golden.
  7. Garnish with chopped fresh parsley and serve warm.

Notes

  • Use vegetable broth for added flavor and richness.
  • This dish can be served as a main for vegetarians or a side for grilled meats and seafood.
  • Feel free to add feta or crumbled cheese on top before serving for extra indulgence.
  • Leftovers reheat well and make a great lunch.

Nutrition

Keywords: Mediterranean potatoes, baked potato wedges, tomato olive bake, vegan side dish, rustic potatoes

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