Potatoes with lemon and tomato

Looking for a flavourful side dish? Look no further.

  • 1 hr 35 mins cooking
  • Serves 6
  • Print
Side dishes are essential to rounding out your favourite meals. These gorgeous potatoes are baked with lemon, olives and tomato for a flavour packed dish worthy of a starring role.
Looking for more classic side dishes?


Potatoes with lemon and tomato
  • 1.2 kilogram medium potatoes, cut into thick wedges
  • 2 medium lemons (280g), sliced thickly
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup (125ml) dry white wine
  • 2 tablespoon olive oil
  • 480 gram cherry truss tomatoes, cut into 5cm (2-inch) lengths
  • 1/2 cup (80g) seeded kalamata olives
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley


Potatoes with lemon and tomato
  • 1
    Preheat oven to 200°C (180°C fan-forced). Oil 2.5-litre (10-cup) ovenproof dish.
  • 2
    Combine potato, lemon and thyme in dish; pour over combined wine and oil. Season. Cover dish with foil; bake 40 minutes. Uncover; bake 30 minutes. Remove from oven; top with tomatoes. Bake, uncovered, further 12 minutes or until potato is tender.
  • 3
    Sprinkle with olives and parsley.

More From Women's Weekly Food