Name: Tray-baked potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Cuisine: British
Ingredients: 50g butter softened; 2kg Maris Piper potato peeled; 1 ½l boiling water; 1heaped tbsp Marigold Swiss vegetable bouillon powder

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Tray-baked potatoes

Tray-baked potatoes

Ruth Watson

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Serves 8

Easy

Prep: 10 mins - 20 mins

Cook: 1 hr

A star rating of 4.3 out of 5.6 ratingsRate

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An easy-to-prepare alternative to traditional roast potatoes

Vegetarian

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Complete the dish

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Pot-roast loin of pork with celeriac, shallots & pancetta

A star rating of 4.7 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

50g butter

softened
2kg Maris Piper potato

peeled
1 ½l boiling water
1heaped tbsp Marigold Swiss vegetable bouillon powder

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Nutrition: per serving

kcal202
fat6g
saturates3g
carbs35g
sugars0g
fibre3g
protein5g
salt1.22g

low

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.

Recipe from Good Food magazine, January 2002

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A star rating of 4.3 out of 5.6 ratings

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