• 50g butter, softened
  • 2kg Maris Piper potato, peeled
  • 1 ½l boiling water
  • 1heaped tbsp Marigold Swiss vegetable bouillon powder


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.


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.

Recipe from Good Food magazine, January 2002

Goes well with


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