Chunky Potato Bake
This chunky potato bake recipe is inspired by the iconic roast potato but when you want way less oil, effort and cook time. The result is a deliciously creamy potato with some subtly crisp edges.
How its made
Golden yellow potatoes are peeled, cut into quarters and boiled until knife tender. The potatoes are drained then roughed up on the edges by shaking them in the pot. A seasoned butter mixture is poured on top of the chunky potatoes and then baked at roasting temperature. The inside of the potatoes becomes soft and creamy while the top edges create a delicious crisp crust.
Variations
Make a loaded baked potato version by adding Cheddar cheese and bacon on top of the butter. Garnish with green onion and sour cream when finished cooking to seal the deal
Want a potato casserole vibe? Pour in a little Heavy cream with the butter while baking for an even more creamy potato casserole-like-finish.
Herb it up! Herbs are the simplest yet most impactful way to take any dish to the next level. Infuse rosemary, or oregano while roasting or finish with fresh chives or dill for a fresh touch of flavour.
What to pair it with
This Chunky Potato Bake features tender boiled potatoes smothered in a flavorful butter sauce, then roasted to perfection. The result is a creamy interior with golden, crispy edges, making it a comforting and delicious side dish for any meal.
- 4-5 Yellow Potatoes (medium)
- 1/2 stick Butter
- 1/2 tsp Garlic powder
- 1/4 tsp White pepper
- 1/4 tsp Salt
- 1 tbsp Pecorino Romano
- Chives (garnish)
- Preheat the oven to 425°F (220°C).
- Peel potatoes, cut in half and cut that half again (into quarters).
- Bring a large pot of salted water to a boil. Add in potatoes and cook for 15 minutes, or until tender and soft.
- Drain the potatoes and return them to the pot. Cover the pot with the lid, wrap a towel around the pot to secure the lid to the pot and shake the pot to rough up the edges of the potatoes.
Transfer the roughened potatoes to a baking dish, spreading them out evenly. Use a spatula to break up some of the potatoes into smaller chunks.
To melted butter, add in garlic powder, salt, white pepper, and Pecorino Romano. Mix well.
Pour the seasoned butter mixture over the potatoes, using a brush to distribute the butter more evenly on top.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and slightly crispy. Garnish with fresh chives and serve warm.