Name: Tray-baked potatoes with mushrooms, chestnuts and sherry
Total time: 1 h
Yield: Serves 4
Cuisine: British
Ingredients: 1kg waxy potatoes (such as new or Charlotte) cut into bite-sized pieces; 7 large cloves garlic 4 unpeeled and smashed, 3 peeled and finely sliced; 4 tbsp extra-virgin olive oil plus extra to serve; 3 sprigs thyme leaves picked; 500g chestnut or button mushrooms sliced; 3 tbsp dry or medium sherry; 75g cooked chestnuts roughly chopped; ½ a small bunch flat-leaf parsley finely chopped; 100g manchego or parmesan

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Tray-baked potatoes with mushrooms, chestnuts and sherry

Tray-baked potatoes with mushrooms, chestnuts and sherry

Claire Thomson

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Serves 4

Easy

Total time: 1 hr

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Waxy potatoes, mushrooms and chestnuts – these are three ingredients that sit very well together on a plate. Add a slosh of sherry, and you have a midweek meal that is as impressive as it is easy

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Try this potato tray bake adapted from Home Cookery Year by Claire Thomson, then check out our halloumi tray bake and vegetarian bakes. Claire says: 'I like chestnut mushrooms, preferring them over button, because the freckled chestnuts with dark brown gills deliver more flavour. You can use fat slices of portobello mushrooms, if you prefer – indeed use any mushrooms, and a mixture would be fabulous.'

Ingredients

Nutrition

1kg waxy potatoes (such as new or Charlotte)

cut into bite-sized pieces
7 large cloves garlic

4 unpeeled and smashed, 3 peeled and finely sliced
4 tbsp extra-virgin olive oil

plus extra to serve
3 sprigs thyme

leaves picked
500g chestnut or button mushrooms

sliced
3 tbsp dry or medium sherry
75g cooked chestnuts

roughly chopped
½ a small bunch flat-leaf parsley

finely chopped
100g manchego or parmesan

Nutrition: per serving

kcal471

low
fat21.7g
saturates8.8g
carbs48.2g
sugars3.8g
fibre6.5g
protein14.9g
salt0.7g

Method

step 1

Heat the oven to 220C/fan 200C/gas 7. Line a baking tray with baking paper. Spread the potatoes out on the tray along with the 4 smashed garlic cloves, the olive oil and the thyme, and season. Roast for 15-20 minutes or until the potatoes are softened but not yet fully cooked through.
step 2

Add the mushrooms, sliced garlic and sherry to the potatoes, mixing together to distribute evenly, and cook for a further 20-25 minutes or until the mushrooms and potatoes are cooked through and have taken on some colour. Remove from the oven and add the chestnuts and parsley, mixing well. Check the seasoning.
step 3

Use a potato peeler to shave the manchego or parmesan over the mushrooms and potatoes, drizzle with more oil if you like, and serve.

Recipe adapted from Home Cookery Year by Claire Thomson (£30, Quadrille). Photography by Sam Folan

Head here for more ways with mushrooms

Easy Omelette Recipe with Mushroom and Cheese

Authors

Claire Thomson

Claire Thomson is a chef and food writer, and almost always in the kitchen.

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