Layered Potato Bake with Garden Herbs – Veggie/Vegan Main or Side
Serves 2
This is a ridiculously simple dish, but it’s so delicious – especially with Perry Court’s amazing spuds. Serves 2, or 4 as a side.
Write a review
Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
  1. 2 large potatoes or 3-4 smaller ones
  2. Salt and pepper
  3. A drizzle of olive oil for each layer
  4. 1 lemon (optional)
  5. A bundle of herbs, leaves roughly chopped
  1. Heat your oven to 200˚C/Gas 6.
  2. Scrub your potatoes clean. Slice into thin rounds. Rinse in a change of water to remove the starchiness.
  3. Place spuds in a pan covered with fresh water. Add a pinch of salt.
  4. Boil until the potatoes are tender – test by piercing with a fork or knife. Drain. Cool a little.
  5. Layer in a baking tray, seasoning each layer, add a drizzle of oil, a squeeze of lemon juice (if using) and an even scattering over herbs before creating a new layer.
  6. Finish with a layer of spuds glossed with a decent slick of olive oil and a little salt and pepper.
  7. Bake for 25 minutes or until nicely golden and a little crispy on top.
  1. If you’re mad about cheese, you could add a grating or dollops of your favourite cheese – anything from blue to brie to cheddar to goat’s curd – to each layer.
Crystal Palace Food Market