Antipasto Potato Bake Recipe
Antipasto Potato Bake Recipe photo by Taste of Home

Antipasto Potato Bake Recipe

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This hearty side dish has a surprising Mediterranean flavor. With lots of color from red peppers and black olives, it’s shared by Kelley Butler-Ludington of East Haven, Connecticut.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 10 servings


  • 2 cans (14-1/2 ounces each) sliced potatoes, drained
  • 2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained
  • 2 jars (7 ounces each) roasted sweet red peppers, drained
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • 1/4 cup grated Parmesan cheese
  • 1-1/2 teaspoons minced garlic
  • 1/3 cup olive oil
  • 1/2 cup seasoned bread crumbs
  • 1 tablespoon butter, melted

Nutritional Facts

3/4 cup equals 152 calories, 10 g fat (2 g saturated fat), 5 mg cholesterol, 484 mg sodium, 12 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, combine the potatoes, artichokes, peppers, olives, cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top.
  2. Bake, uncovered, at 375° for 20-25 minutes or until lightly browned. Yield: 10 servings.
Originally published as Antipasto Potato Bake in Quick Cooking November/December 2005, p59

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Reviewed Jul. 19, 2012

"I used portugese olive oil, chopped brocolli and sauted onions/mushrooms instead of artichoke to give it a real Azorean feel. Everyone loved it! Pretty simple too."

Reviewed Jan. 9, 2012

"This is excellent. I served it with the Chicken Piccata in the same issue."

Reviewed May. 23, 2010

"I left out the potatoes, added and extra jar of artichokes and red peppers - this recipe is WONDERFUL! It will feed a crowd, too! (or one of me!)"

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