A super easy and healthy potato bake with vegetables and a sprinkle of cheese!
I’m a big fan of potatoes, and in our house we eat potatoes pretty often. We make different kinds of dishes using potatoes, for example mashed potatoes, baked potatoes, curries, soups, and many more. I’ve partnered up with Love Potatoes who are trying to raise the profile of potatoes in the UK as a part of their campaign “Potatoes: More than a bit on the side”. So today I’m sharing with you a very simple, healthy, and delicious recipe. The star ingredient of the recipe is of course potatoes! Sales of fresh potatoes are in decline in Great Britain, as potatoes are seen old fashioned by some people, and they have the idea that the “carb” is not so good for you. Which I think is not fair, and it’s absolutely not true! Potatoes are actually fat-free, gluten free, have high nutritional content. They’re also 100% natural, salt free, low in sugar, a great source of fibre and potassium, and are locally grown!
Potatoes can be prepared in many different and exciting ways. The recipe that I’m sharing with you is one of my favourite ways to cook potatoes, it’s great for a weekday dinner when you don’t have much time and still want to enjoy a lovely and a healthy meal, and it’s also great for people that try to incorporate more veggies in their diets.
To prepare this healthy potato bake, take an ovenproof dish and grease it with a little bit of olive oil. Slice carrots, courgette, tomatoes, and of course potatoes in any shape you would like, but my favourite is the round slices! Put all of the veggies into the greased dish, then season with dried thyme, ground black pepper, and a pinch of salt, let the top layer be the potatoes. To make the sauce, mix 1 tbsp of tomato paste, with crushed garlic cloves, add some water, and pour the sauce over the veggies. Finally, sprinkle with a bit of grated cheese, bake for 35-40 minutes, and enjoy!
- 2 potatoes medium
- 1 large tomato
- 1 onion
- 1 carrot
- 1 zucchini
- 3 cloves garlic
- ½ cup water
- 1 tablespoon tomato paste
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried thyme
- 1 cup mozzarella cheese shredded
- Slice all vegetables into round slices.
- Grease an ovenproof dish with olive oil, then add the veggies but let the top layer be the potatoes.
- You can sauté the onions if you like before adding them to the dish, you can also lightly brown the rest of the veggies in a pan with a little bit of oil.
- To make the sauce, mix the tomato paste, with the crushed garlic cloves, water and pour over the veggies.
- Sprinkle with a bit of grated cheese, and bake at 180°C for 35-40 minutes.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen