Tray-baked potatoes with mushrooms, chestnuts and sherry

1 HOUR | SERVES 4 | EASY |

LC GF

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. 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.

waxy potatoes (such as new or Charlotte) 1kg, cut into bite-sized pieces

garlic 7 large cloves, 4 unpeeled and smashed, 3 peeled and finely sliced

extra-virgin olive oil 4 tbsp, plus extra to serve

thyme 3 sprigs, leaves picked chestnut or button mushrooms

500g, sliced dry or medium sherry 3 tbsp

cooked chestnuts 75g, roughly chopped

flat-leaf parsley Ω a small bunch, finely chopped manchego or parmesan 100g

• 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.

• 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.

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

PER SERVING 471 KCALS | FAT 21.7G

SATURATES 8.8G | CARBS 48.2G | SUGARS 3.8G

FIBRE 6.5G | PROTEIN 14.9G | SALT 0.7G