Tray-baked potatoes

Prep: 10 mins - 20 mins Cook: 1 hr

Easy

Serves 8
An easy-to-prepare alternative to traditional roast potatoes

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal202
  • fat6g
  • saturates3g
  • carbs35g
  • sugars0g
  • fibre3g
  • protein5g
  • salt1.22g
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Ingredients

  • 50g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2kg Maris Piper potato, peeled
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1½ l boiling water
  • 1 heaped tbsp Marigold Swiss vegetable bouillon powder

Method

  1. Liberally butter the oven tray. Slice the potatoes using the fine blade of a food processor or a sharp knife, separating slices that have stuck together.

  2. Pour the boiling water into a large pan and whisk in the bouillon powder. Tip in the potatoes, cover, bring to the boil and cook for 2 minutes.

  3. Using a fish slice, transfer the potatoes to the oven tray, letting a little of the stock come along with each batch. Spread the potatoes out evenly in the oven tray. Don’t attempt to overlap layers in a neat fashion, as you would for a gratin – this is a casual, baker’s-style dish. Discard the remaining stock, or use it as a soup base.

  4. Season the potatoes, then slide the tray into the oven for the last 30 minutes of the pork cooking time (or cook separately for 30 minutes in a preheated 170C/Gas 4/fan oven). After 30 minutes, increase the heat to 220C/Gas 7/ fan oven 200C, and cook for 25-35 minutes longer.

  5. Score the potatoes into 8 portions and serve straight from the tray, lifting them out with a fish slice. They won’t look neat but will taste divine.

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Comments (2)

allielovetocook's picture
5

This is a recipe to use again and again .. found it by accident and now can't wait to cook it a second time!! I did a mid-week turkey-joint roast with these and some peas and gravy. Only differences i made were to reduce the quantity as needed to serve less people, and to use Rooster potatoes instead of the Maris Piper mentioned as that was what i had in the fridge. Was totally Yummy - hubby said he'd have happily eaten the entire tray of them, and teenage daughter was prompted to say "nom nom .. when can we have those again!!??" .. Result!

cleveland's picture
5

This is a really nice alternative to a boring potato. It was very yummy and tasted really nice with a touch of rock salt and pepper before serving.

Will be making this again for sure!!

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