Tray Baked Potatoes Recipes

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TRAY-BAKED POTATOES



Tray-baked potatoes image

An easy-to-prepare alternative to traditional roast potatoes

Provided by Ruth Watson

Categories     Dinner, Lunch, Side dish

Time 1h20m

Number Of Ingredients 4

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

Steps:

  • 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.

Nutrition Facts : Calories 202 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.22 milligram of sodium

TRAY BAKED PORK CHOPS WITH HERBEY POTATOES, PARSNIPS AND PEARS



Tray Baked Pork Chops with Herbey Potatoes, Parsnips and Pears image

Provided by Jamie Oliver

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

4 medium to large parsnips
1 1/2 pounds potatoes, scrubbed and sliced
4 pears, firm
Extra virgin olive oil
Handful fresh thyme
8 to 10 cloves garlic, skins left on
Salt and freshly ground black pepper
1 lemon, zested
4 pork chops

Steps:

  • Preheat the oven to 425 degrees F. Place a large tray in the oven to heat while you prepare your vegetables. Wash and slice the parsnips into quarters lengthwise then slice the scrubbed potatoes into 1/2-inch thick pieces and wash and slice into quarters lengthwise and add to the roasting tray. Dry them with kitchen paper, then place the parsnips, pears, and potatoes in a bowl and coat lightly with olive oil. Add some chopped or pounded thyme, all the garlic cloves, salt and pepper. Then place in the hot tray to cook in the oven for 5 minutes.
  • While the vegetables are in the oven, rub some thyme, lemon zest and seasoning onto the chops. Then place them in the tray with the parsnips and potatoes and add the pears. Cook for around 30 minutes until the meat is tender and the vegetables are golden.

TRAY BAKED POTATOES AND CHICKEN



Tray Baked Potatoes and Chicken image

This recipe is adapted from Bethlehem: Beautiful Resistance Recipes

Provided by [email protected]

Categories     Main Dish

Time 1h45m

Yield 4

Number Of Ingredients 10

2 boneless, skinless chicken thighs
3 medium potatoes
1 medium onion
3 garlic cloves
1 zucchini
1/2 tsp ground allspice
1 tsp ground coriander
1/4 tsp freshly ground black pepper
1 tsp salt
2 tsp olive oil

Steps:

  • Preheat oven to 350°
  • Cut the chicken thighs into large pieces.
  • Trim and cut the zucchini into about 1/2″ dice
  • Roughly chop the onion and garlic
  • Peel and chop the potatoes into about 1/2″ dice
  • Add all of the ingredients to a large, rimmed baking tray.
  • Sprinkle the allspice, coriander, salt and pepper over top.
  • Drizzle with the olive oil and mix the ingredients until the oil and spices are distributed.
  • Cover the pan with foil and bake in the preheated oven for about 1 1/2 hours. Check at 1 hour. You are looking for soft potatoes and fully cooked chicken.

Nutrition Facts : ServingSize one quarter, Calories 237 calories, Sugar 3 g, Sodium 679.8 mg, Fat 5.6 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 28.9 g, Fiber 4.5 g, Protein 17.9 g, Cholesterol 70 mg

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