Non Creamy Potato Bake with Feta and Olives
Elevate your weeknight dinner with this Mediterranean-inspired Non Creamy Potato Bake with Feta and Olives—an irresistible twist on the classic potato casserole! Using thinly sliced waxy potatoes like Yukon Gold, this dish layers vibrant cherry tomatoes, briny black olives, sweet red onion, and creamy crumbles of feta, all tied together with a garlic-infused olive oil and a hint of dried oregano. Baked to golden perfection without heavy cream, this lighter yet flavorful recipe is perfect for those who prefer a non-creamy potato dish. Topped with fresh parsley, it’s a visually stunning addition to any table—whether served as a hearty main or a show-stopping side. Easy to prepare and packed with bold, Mediterranean flavors, this one-pan wonder bakes in just 40 minutes, making it ideal for cozy evenings or entertaining guests.
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Recipe Information
Ingredients
- 4 medium-sized Potatoes (waxy variety such as Yukon Gold)
- 150 grams Feta cheese
- 100 grams Black olives (pitted and sliced)
- 200 grams Cherry tomatoes
- 1 medium-sized Red onion
- 2 cloves Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (400°F) and lightly grease a medium-sized baking dish with olive oil.
Peel the potatoes (if desired) and slice them into thin, even rounds, approximately 2-3 mm thick. Use a mandoline for consistency if available.
Thinly slice the red onion and mince the garlic cloves. Halve the cherry tomatoes.
In a small bowl, mix the olive oil, minced garlic, dried oregano, salt, and black pepper.
Layer half of the sliced potatoes evenly in the baking dish, slightly overlapping the edges.
Sprinkle half of the sliced red onion, cherry tomatoes, feta cheese, and olives over the potato layer.
Drizzle half of the olive oil mixture evenly on top of the first layer.
Repeat the process with the remaining potatoes, onion, tomatoes, feta, olives, and olive oil mixture.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and return to the oven for an additional 10 minutes, or until the potatoes are tender and the top is lightly golden.
Remove from the oven and let the dish rest for 5 minutes. Sprinkle with freshly chopped parsley before serving.
Serve warm as a standalone dish or as a flavorful side to grilled meats or vegetables.
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 2536 mg | 110% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 15.6 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 955 mg | 73% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3502 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
