Our Easy One-Pan Potato Bake is filling and satisfying, with chunks of potatoes mixed with onion, tomatoes, red bell pepper, and Kalamata olives. These veggies are then seasoned with fresh rosemary and bay leaf, tenderized with a drizzle of balsamic vinegar, and baked until soft. As you encounter the warmth and fragrance of this dish upon taking it from the oven, your mouth will be watering before you take your first bite.
3-4 potatoes, unpeeled, cut into 1” chunks
1 cup onion, chopped
1 cup water
1/2 cup tomatoes, chopped
1/2 cup red bell pepper, chopped
1/4 cup kalamata olives, pitted and sliced in half
1 sprig fresh rosemary, chopped
1 bay leaf, chopped
2 tablespoons balsamic vinegar
Garlic, fresh, whole (optional)
Preheat oven to 400°F.
Toss ingredients together and place in a glass or ceramic baking dish. Cover and bake 20-30 minutes.
Drizzle balsamic vinegar over vegetables. Recover and bake an additional 15-20 minutes or until vegetables are tender.
Remove from oven and serve hot.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.