Greek Lemon Potato and Tomato Bake

A bright and flavorful Greek-inspired baked dish with potatoes, tomatoes, lemon, herbs, and a touch of garlic confit for enhanced flavor.

Ingredients

• 1 medium Potatoes
• 1 medium Tomatoes
• 1/4 small Red Onion
• 2 cloves Garlic Cloves
• 1/2 tsp Dried Oregano
• 1 tbsp Lemon Juice
• 3 tbsp Olive Oil
• 2 Fresh Thyme Sprigs

Instructions

1. Preheat oven to 375°F (190°C).
2. Thinly slice potatoes and tomatoes using a mandoline or sharp knife for even cooking. Dice red onion.
3. Smash garlic cloves lightly and confit them in 1 tbsp of olive oil in a small pan on low heat for about 5 minutes, until softened and fragrant. Remove from heat.
4. In a baking dish, layer potato slices, tomato slices, and red onion, overlapping slightly.
5. Sprinkle with dried oregano, salt, and freshly ground black pepper.
6. Drizzle with lemon juice and the remaining 2 tbsp olive oil. Tuck fresh thyme sprigs between the layers.
7. Pour the garlic confit and oil from the pan over the top. Discard thyme sprigs before serving if desired.
8. Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes, or until potatoes are tender and slightly browned on top. If the top isn't browning enough, broil for the last 1-2 minutes, watching carefully to prevent burning.

Cuisine: Mediterranean

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 10 mins

Cook Time: 40 mins

Serving Size: 1

Meal Type: lunch