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Tomato and oregano potato bake recipe

Tomato and oregano potato bake recipe

79 ratings

In partnership with British Heart Foundation

This tasty potato bake with tangy cherry tomatoes and fragrant oregano is the ideal side dish recipe for an Easter feast or Sunday roast. Thinly slicing potatoes before layering and roasting gives a beautiful side dish that pairs perfectly with tender roast lamb and plenty of fresh spring veg. See method

  • Serves 6
  • 15 mins to prepare and 1 hr 15 mins to cook
  • 237 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1.5kg Maris Piper potatoes, peeled and thinly sliced (2mm)
  • 2 tbsp extra-virgin olive oil, plus 2 tsp
  • 1 tbsp red wine vinegar
  • 1 tbsp dried oregano
  • 150g cherry tomatoes, halved
  • 1 tbsp fresh thyme leaves
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

  • Fat

    5g 8%
  • Saturates

    1g 4%
  • Sugars

    2g 3%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 44.4g Protein 5.4g Fibre 4.8g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Place the potatoes upright in rows in a large roasting dish. Drizzle with 2 tbsp oil and the vinegar.  Sprinkle over the oregano, season and roast for 15 mins.
  2. Reduce the temperature to gas 5, 190°C, fan 170°C. Tuck the tomatoes and thyme into the potatoes, drizzle with 2 tsp oil and roast for 1 hr more.

Tip: If serving alongside the Roasted leg of lamb this side dish can be baked at the same time and temperature, on a separate oven shelf.

See more Side dish recipes

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