Crispy Jersey Royal Boulangère

Slicing the potato as thinly as possible and stacking it in a baking dish makes the top extra golden and crisp.

Hands-on time 20min. Cooking time about 1hr 40min. Serves 8

◆ 500ml (17fl oz) vegetable stock

◆ 4 fresh bay leaves

◆ 1 lemon, halved

◆ 1.6kg (3½lb) Jersey Royal potatoes

◆ 25g (1oz) unsalted butter, melted

1 Preheat oven to 200°C (180°C fan) mark 6. Pour the stock into a saucepan with the bay leaves. Squeeze in the lemon juice and add the halves to the pan as well. Bring to the boil and reduce to a gentle simmer for 5min. 2 Meanwhile, slice the potatoes as thinly as possible, about 3mm (⅛in) (carefully use a mandolin if you have one). Arrange the potatoes in an ovenproof baking dish, discard the lemon halves and pour over the warm stock. Brush the tops of the potatoes with melted butter and bake for 1hr 30min, until cooked through, golden and crisp. PER SERVING 177cals, 4g protein, 3g fat (2g saturates), 32g carbs (3g total sugars), 4g fibre GH TIP If you can’t find Jersey Royals, this would work with new potatoes, or Charlotte potatoes. GET AHEAD Complete the recipe, cool, cover and chill up to 48hr before serving. To reheat, bring to room temperature and return to the oven for 30min, or until piping hot through. Cover the potatoes with foil if they begin to brown too much.