Tray-baked potatoes

Tray-baked potatoes

  • Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 8

An easy-to-prepare alternative to traditional roast potatoes

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal202
fat6g
saturates3g
carbs35g
sugars0g
fibre3g
protein5g
low insalt1.22g
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Ingredients

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

Method

  • 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.

RECIPE TIPS
GETTING AHEAD

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.3 ratings
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