Golden Potato & Herb Bake

Golden Potato & Herb Bake

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"Thin slices of potato are seasoned with melted Becel® Buttery Taste margarine and mix of dried basil, thyme and black pepper, layered in a pan and baked until crispy and golden brown."
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1 h 15 m servings 143 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425°F (220°C). Melt margarine in a small saucepan or microwave. Brush a 10-inch (25 cm) pie plate with margarine. To remaining margarine, stir in onion and seasonings.
  2. Arrange 1/3 of the potato slices in a circular pattern in pie plate. Spoon 1/3 of the margarine mixture over top, spreading out onions as best you can. Repeat layers two more times.
  3. Cover and bake 30 minutes. Uncover and continue to bake until potatoes are tender and crispy brown around the outside edge, about 30 more minutes. Let stand 10 minutes before serving. Cut into wedges.


  • * Becel(R) Gold in Quebec


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This reminds of me the "spuds" as my son has always called them, that we've made on the grill for decades. I used dill rather than thyme but it or other herbs would have been good choices too. ...

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