Name: Annie's potato & tomato bake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Serves 4-6 as a side dish
Cuisine: British
Ingredients: 750g even-sized potato such as Desirée or Maris Piper; 750g tomato; 4-5 tbsp olive oil

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Annie's potato & tomato bake

Annie's potato & tomato bake

Mary Cadogan

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Serves 4-6 as a side dish

Easy

Prep: 20 mins

Cook: 45 mins - 55 mins

A star rating of 3.4 out of 5.6 ratingsRate

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This is a great dish for everyone to dig into and you can cook it hours ahead, it tastes even nicer reheated

Vegetarian

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Cheesy spinach parcels

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Ingredients

Nutrition

Units:

MetricUS

750g even-sized potato

such as Desirée or Maris Piper
750g tomato
4-5 tbsp olive oil

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Nutrition: per serving

kcal306
fat12g
saturates2g
carbs46g
sugars0g
fibre4g
protein6g
salt0.11g

low

Method

step 1

Heat the oven to 190C/fan 170/gas 5. Thinly slice the potatoes either by hand or in the food processor (no need to peel them). Put in a pan with water to cover, bring to the boil, simmer for 3 mins, then drain well. Slice the tomatoes.
step 2

Brush oil over the base and sides of a 1.5 litre ovenproof dish. Layer up half the potatoes, seasoning and drizzling with oil as you go, then cover with half the sliced tomatoes. Repeat the layers, finishing with tomatoes.
step 3

Bake for 45-55 mins, until the top is lightly browned. Serve warm or at room temperature. Can be reheated.

RECIPE TIPS

MAKE IT DIFFERENT

For a vegetarian main course or a more substantial accompaniment, add 150g grated emmental or feta, crumbling half under each layer of tomatoes.

Recipe from Good Food magazine, September 2005

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A star rating of 3.4 out of 5.6 ratings

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