Mediterranean Potatoes

At a Glance

  • Prep Method: null
  • Yield: 24

Recipe By:


  • 1/2 cup Olive oil
  • 1 pound, 8 ounces Onions, cut into 1/4-inch slices
  • 4 pounds, 8 ounces Medium yellow potatoes, cut into 1/4-inch slices
  • 3 pounds Zucchini, cut into 1/2-rounds
  • 1/4 cup Minced garlic
  • 1 1/2 teaspoons Red pepper flakes
  • Salt and black pepper As needed
  • 6 cups Tomato purée
  • 3/4 cup Chopped basil
  • 2 tablespoons Chopped mint


1. In large rondo, heat oil over medium-low heat; add onions. Spread potatoes over onions, cover and cook 5 minutes.

2. Add zucchini, garlic and red pepper flakes; season with salt and pepper. Cook, uncovered, about 5 minutes, stirring occasionally.

3. Add tomato purée, cover and cook 8 to 10 minutes or until potatoes and zucchini are tender. Stir in basil and mint; adjust seasoning with salt and pepper.

Yield: 24 cups

Calories: 156 Fat: 5g Carbohydrates: 27g Fiber: 4g Protein: 4g Potassium: 929mg

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