Name: Mediterranean Potato Tray Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 800 g salad potatoes, thickly sliced; 50 g pine nuts, chopped; 1 tsp olive oil; Optional: 1 courgette, sliced; Optional: 1 aubergine, sliced; Optional: 1 red pepper, deseeded and sliced; Optional: 1 yellow pepper, deseeded and sliced; Optional: 1 tbsp red pesto

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A colourful, wholesome, and flavour-packed dish combining tender salad potatoes, roasted vegetables, and the nutty crunch of pine nuts. This easy tray bake is perfect for a fuss-free weeknight dinner or a flavourful side.

Why You’ll Love This Recipe

One-pan recipe for minimal washing up.
Packed with Mediterranean flavours and fresh vegetables.
Easily customisable with whatever veg you have on hand.
Works as both a main dish or a hearty side.
Can be made with fresh, tinned, or frozen vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

800 g salad potatoes, thickly sliced
50 g pine nuts, chopped
1 teaspoon olive oil

Optional or Swappable Ingredients

1 courgette, sliced
1 aubergine, sliced
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 tablespoon red pesto (optional)

Directions

Preheat The Oven
- Set oven to 200°C (180°C fan, gas mark 6).
Prepare The Vegetables
- Place potatoes, vegetables, and pine nuts in a large roasting tin.
- Drizzle with olive oil and toss to coat evenly.
Bake
- Roast for 20 minutes or until potatoes are tender.
Add Pesto (Optional)
- Stir through red pesto and bake for another 5 minutes.
Serve
- Enjoy hot as a main dish or side.

Servings And Timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Use frozen Mediterranean vegetables to reduce prep time.
Swap pine nuts for almonds, walnuts, or sunflower seeds.
Add feta cheese before serving for extra flavour.
Include mushrooms, broccoli, or sweetcorn for variety.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 180°C for 10–12 minutes until warmed through.
Not ideal for freezing, as potatoes may change texture.

FAQs

Can I Make This Dish Vegan?

Yes, the base recipe is already vegan. Just ensure your pesto is dairy-free.

Do I Need To Peel The Potatoes?

No, salad potatoes have thin skins and can be left unpeeled.

Can I Add Meat?

Yes, add cooked chicken or chorizo for extra protein.

What Other Nuts Can I Use?

Almonds, walnuts, or hazelnuts work well.

Can I Use Baby Potatoes?

Yes, just halve or quarter them depending on size.

How Do I Stop The Potatoes From Drying Out?

Coat them well in oil and avoid overbaking.

Can I Make It Spicy?

Yes, add chilli flakes before baking.

Will Frozen Vegetables Get Soggy?

They may release extra water, so bake a few minutes longer.

Can I Prepare This Ahead?

Yes, assemble in the roasting tin, cover, and refrigerate for up to 24 hours before baking.

What Can I Serve It With?

Great with grilled fish, roast chicken, or a fresh salad.

Conclusion

This Mediterranean potato tray bake is a simple, adaptable, and flavour-rich dish that works for any occasion. Whether served as a vegetarian main or as a vibrant side, it’s a fuss-free recipe you’ll return to again and again.