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Potato Bake
ApplePeach

Potato Oven Bake

Try this absolutely delicious and comforting dish that is simply oven-baked! This recipe is the perfect solution for those days when you are busier than normal and feel like you have almost no time to cook. 
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Servings: 8 people
Course: Main Course
Cuisine: Other
Ingredients Method

Ingredients
  

  • 1 kg new potatoes Washed and chopped into evenly sized chunks.
  • 250 g mushrooms Any variety you prefer (e.g., button, chestnut), sliced.
  • 1 can garden peas or equivalent frozen. Drained weight if canned; no need to thaw frozen peas.
  • 1 piece carrot Washed, peeled, and cut into circles.
  • 2 pieces red bell peppers Washed and diced into even strips.
  • 1 stalk spring onion Finely diced.
  • 1 tsp granules garlic or one clove. Use granules for speed, or crush a fresh clove for extra flavour.
  • salt to taste
  • 2 Tbsp sunflower oil Or any other preferred vegetable oil (e.g., rapeseed oil).
  • 1 Tbsp paprika Use sweet or smoked paprika for a deeper flavour. Use hot one for a kick.
  • 3-4 sprigs fresh parsley
  • 400 ml vegetable stock

Method
 

  1. Preheat your oven to 180°C (350°F/Gas Mark 4). Wash, peel (if necessary), and chop all your vegetables according to the ingredient list.
  2. Place all the prepared vegetables (potatoes, peas, mushrooms, carrots, peppers, and spring onion) into a deep baking tray or roasting dish.
    1 kg new potatoes, 250 g mushrooms, 1 can garden peas, 1 piece carrot, 2 pieces red bell peppers, 1 stalk spring onion
  3. Add the oil, salt, garlic, and paprika.
    1 tsp granules garlic, salt, 2 Tbsp sunflower oil, 1 Tbsp paprika
  4. Stir everything together thoroughly until all the vegetables are well coated in the oil and spices.
  5. Pour the vegetable stock evenly over the contents of the tray. Place the tray in the preheated oven and bake for approximately 60 minutes, or until the potatoes and other vegetables are lovely and soft, tender, and slightly caramelised.
    400 ml vegetable stock
  6. Carefully remove the traybake from the oven. Sprinkle generously with fresh parsley. Allow the dish to rest for 5 minutes before serving warm.
    3-4 sprigs fresh parsley
  7. Enjoy this fuss-free, wholesome oven bake!