Serves 4 - 6 people.


This potato bake recipe is so easy to cook and to clean up after. It goes perfectly as a side to an easy roast for dinner or with my mango chicken.

Filling and packed with nutrients, the dish provides some awesome health benefits. Just remember that while free of fat, sodium and cholesterol (by themselves), potatoes are also high in carbs. So if you’re eating to fulfil your daily carb intake be sure to take this into consideration. 1 potato is roughly 200g in weight and contains approximately 40g of carbs.

Equipment needed

For this recipe, you’ll need a chef’s knife, chopping board, ovenproof frying pan and a grater.


3kg washed potatoes (different colours)

1 onion (diced)

2 cloves of garlic (diced)

1 serve of bechamel sauce

Mixed fresh or dried herbs (thyme, rosemary, and oregano go great with the potatoes)

Parmesan cheese (as much as you would like)


Step 1: Preheat oven to 200 degrees Celsius (fan forced) and grease an ovenproof frying pan with olive oil.

Step 2: Carefully slice your potatoes into thin disks and transfer to a bowl. The thinner the better as they’ll cook faster!

Step 3: Prepare all of your other ingredients and set to one side.

Step 3: Add in your garlic, salt and pepper and toss through to combine.

Step 4: Arrange the potatoes on their thin edge in a spiral pattern around in the baking dish

Step 5: Sprinkle over the herbs and the onion and evenly pour the bechamel on top.

Step 6: Cover your baking dish and place in the oven for 1 hour or until the potatoes are soft when pierced with a knife.

Step 7: Grate Parmesan cheese on top and cook for a further 20 minutes until the top is brown in patches.

Given the spiral pattern you’ve arranged the potatoes in, it looks great on a table ready for your guests to help themselves.

LunchDrew Hipwood