This potato and tomato bake is made with potatoes, tomatoes, garlic, herbs, and a crisp breadcrumb and cheese topping. Baked until golden, it’s a naturally vegetarian side dish with rustic Italian flavor in every bite!
If you love simple, flavorful roasted dishes, this potato and tomato bake (Patate e Pomodori al Forno) is one to try. Thin slices of potato and tomato are layered with garlic, herbs, and a crisp topping of breadcrumbs and cheese, then baked until golden and tender.
Dishes like this are common across Italy, especially during tomato season. Every region has its own spin, some add onion or extra cheese, but I’ve kept mine simple. The flavors are a bit like my Italian tomato, cheese and potato pie, though that version is much cheesier and wrapped in a flaky crust.
Why You’ll Love Roasted Potatoes and Tomatoes
- Simple and seasonal ingredients: This dish is light and rustic like my Parmesan potato rounds, but with juicy tomatoes tucked in for extra flavor.
- No cream or onion: Just olive oil, garlic, and herbs roasted with layers of tomato and potatoes that create so much Mediterranean goodness.
Ingredient Notes
- Potatoes: Choose starchy or all-purpose varieties like Yukon Gold or Russet. They roast up tender inside with lightly crisp edges.
- Tomatoes: Use firm, ripe tomatoes that hold their shape such as Roma or vine-ripened tomatoes. Soft or overripe tomatoes can release too much moisture as they bake.
- Olive oil: A good drizzle of extra virgin olive oil brings richness and helps everything crisp up. You’ll use it both to toss the potatoes and to finish the dish before baking.
- Garlic: Fresh minced garlic adds depth without overpowering the dish. You can reduce it slightly if your garlic is especially strong.
- Breadcrumbs: Plain dry breadcrumbs give the top its signature crunch. Use gluten-free breadcrumbs if needed, or even homemade if you have day-old bread to use up.
- Parmesan cheese: Freshly grated Parmesan melts into the topping and adds that nutty, savory bite. Pecorino Romano is a stronger alternative if you prefer a sharper flavor.
- Dried oregano and fresh parsley: This mix of dried and fresh herbs adds balance and earthy, fresh taste.
- Salt and pepper: Keep in mind that Parmesan adds salt, so season lightly at first and adjust to taste.
How to Make Potato and Tomato Bake
Slice both the potatoes and tomatoes about ¼ inch thick then toss the potato slices with olive oil in a bowl to coat them well. Slice tomatoes then set aside for layering.
In a small bowl, stir together the breadcrumbs, Parmesan, garlic, oregano, parsley, black pepper, and a pinch or two of salt. This is your crisp, savory topping.
Layer the potatoes on the baking sheet in a single layer, then sprinkle lightly with salt. Add the tomato slices on top and season them with a little salt too. Finish with a generous sprinkle of the breadcrumb mixture and drizzle with the remaining olive oil.
Bake until golden and the potatoes are tender. Let rest for a few minutes before serving so the layers hold together.
tips for success
- Don’t skip the olive oil: If the potatoes look a little dry as they bake, drizzle on another tablespoon to help them roast evenly and turn golden.
- Taste before serving: Once it cools slightly out of the oven, give it a taste and adjust the salt if needed. Parmesan adds saltiness, but every batch is a little different.
- Use a pan with sides: This dish is meant to have a crisp topping and tender roasted layers. If you prefer a softer, more rustic texture, use a smaller baking dish and layer everything more snugly for a jammy, casserole-style result.
- Watch for doneness: The topping should be golden and crisp and the potatoes fork-tender when pierced.
Variations
- Add more vegetables: You can easily build on this dish with other seasonal veggies like zucchini, eggplant, or bell peppers. It’s a great way to use up odds and ends from the fridge, just like in my ratatouille or roasted vegetables.
- Switch up the herbs: I use oregano and parsley, but dried thyme or basil would work nicely too. You can also use a mix of Italian seasoning if that’s what you have on hand.
- Add a little heat: A pinch of red pepper flakes in the breadcrumb mixture will give it a gentle kick.
- Include onion: Some regional versions add thinly sliced onion for more depth of flavor. You can layer it in with the potatoes or sauté it first for a sweeter taste.
More Baked Side Dish Recipes
Nothing better then a simple side dish! This potato and tomato bake is just that. I hope you enjoy it too! Buon Appetito.
- 2 pounds potatoes
- 4 tablespoons olive oil (divided)
- 4 medium tomatoes (firm but ripe)
- 3-4 tablespoons bread crumbs
- 3-4 tablespoons freshly grated parmesan cheese
- 1-2 cloves garlic minced
- 1 teaspoon oregano
- 1 tablespoon fresh parsley minced
- 2-3 dashes black pepper
- ¼-½ teaspoon salt (depending on how salty the parmesan is)
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Pre-heat oven to 350F/180C. Line a medium (higher rimmed if you have one) baking sheet with parchment paper.
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Slice the potatoes ¼ inch thick, place in a bowl and toss with 2 tablespoons of olive oil. Slice the tomatoes ¼ inch thick and set aside.
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In a medium bowl toss together the bread crumbs, parmesan, garlic, oregano, parsley, black pepper and a pinch or two of salt)
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Place the potato slices on the baking sheet, sprinkle with a little salt, place the sliced tomatoes on top, sprinkle with a little salt, sprinkle with the bread crumb mixture. Drizzle with 2 tablespoons of olive oil. Bake for approximately 30-40 minute, check the potatoes for doneness with a fork. Let sit 2 minutes before serving. Enjoy!
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven to retain the crispy top.
Calories: 130kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 182mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g | Vitamin A: 768IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 1mg | Phosphorus: 46mg
Recipe FAQs
It pairs well with grilled meats, roast chicken, or fish, but it’s also hearty enough to enjoy as a vegetarian main with a green salad or crusty bread.
Yes, you can assemble it a few hours in advance and keep it covered in the fridge. Bake just before serving for the best texture.
No need to boil them first. Slicing them thinly and roasting them with olive oil is enough to get them tender and golden in the oven.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to keep the topping crisp.
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