Traybakes are one of my favourite types of dishes, because they are extremely versatile and they give me the opportunity to use whatever leftover ingredients I have left in the fridge or the pantry.
And to be honest, we all need some recipes that we just throw together with minimal effort, chuck it in the oven and in an hour or so we can enjoy a tasty and hearty meal.
Take the liberty to change any of the ingredients according to your preferences or based on what you have got on hand at home.
- 3 tbsp coconut oil
- 1.2 kg yellow potatoes (washed and sliced, but not peeled)
- 1 onion (sliced)
- 3 cloves of garlic (sliced)
- 10 red baby tomatoes (cut into half)
- 1 heaped tsp of each: smoked paprika, dried basil, dried thyme, dried rosemary
- Salt and pepper to taste
- 415g canned baked beans (sugar-free)
- 300g white chestnut mushrooms (sliced)
- 100 Spanish chorizo sausage (sliced)
- 250g Mozzarella cheese (sliced)
- 400g good quality pork or chicken sausage
- 1 tbsp fresh basil (chopped) to serve
As the first step, pre-heat the oven to Gas Mark 6 (200C) and line a deep baking tray with parchment paper.
Wash the potatoes (no need to peel them, unless the skin looks unhealthy) and slice them up into 0.5cm thick pieces, then spread them on the baking tray. Chop up the baby tomatoes, slice the onions and garlic, and then lay them on the top of the potatoes.
Sprinkle over all of the spices, including salt and pepper, give it a good mix and cover the tray with kitchen foil. Bake it in the oven for about 45 minutes or until the potatoes are completely cooked through.
Take the tray out of the oven, turn the heat up to Gas Mark 7 (210C).
Pour the baked beans over the potatoes, then spread the sliced mushrooms, chorizo sausage and Mozzarella cheese on top.
Make a couple of cuts on the sausages and arrange them as the top layer of your traybake.
Bake it in the oven for about 30 minutes or until everything gets a nice golden colour. Serve it with freshly chopped herbs such as fresh basil.
You don’t necessarily need to peel your potatoes. The skin of the potatoes and other fruits and vegetables is loaded with nutrients, so it’s quite a waste to throw them away.
However, there are certain things you need to be aware of to stay on the safe side. Potato scabs (the ugly spots on the potato’s skin) are toxic, so you definitely want to cut them off. But to do so, you don’t need to peel the whole potato. You also want to make sure you cut every green parts out (which are caused by an alkaloid called solanine), because that is poisonous as well.
So if the skin doesn’t look healthy, peel the potatoes to get rid of these unwanted bits and to reveal any further damage or issue of the potato, if any. But if the skin looks nice and healthy, keep it as it is, give it a good wash and enjoy the unique flavour and texture.
Ingredients and equipment I use:
- Non-Stick Roasting Tin: https://amzn.to/3fSwBmB
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