- 50g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2kg Maris Piper potato, peeled
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
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.
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.
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.
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.
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.
The potatoes can be prepared 2 hours ahead, up to the point where they go into the oven. Coat well with the stock and butter so that they don’t discolour.