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Tray-baked potatoes with mushrooms and chestnuts and a slosh of sherry
Serves Starters and mains
Ingredients
- 1kg medium-small potatoes, diced or sliced bite-sized if large
- 7 large garlic cloves, 4 unpeeled and smashed, 3 peeled and finely sliced
- 4tbsp olive oil, plus more to serve
- 3 thyme sprigs, leaves picked
- 500g chestnut or button mushrooms, sliced
- 3tbsp dry or medium sherry
- 75g chestnuts, roughly chopped
- 1⁄2 small bunch flat-leaf parsley, finely chopped
- 100g Manchego cheese or Italian hard cheese
Method
Preheat the oven to 220C/200C F/Gas 8. Line a baking tray with baking paper. Spread the potatoes out onto the lined tray, along with the 4 smashed garlic cloves, the olive oil and the thyme, and season with salt and pepper. Roast for 15-20 minutes, until the potatoes are softened but not yet fully cooked through.
Add the mushrooms, sliced garlic and sherry to the potatoes, mixing to distribute evenly, and cook for a further 20-25 minutes, 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, adding more salt and pepper if you like.
Using a potato peeler, shave the cheese over the mushrooms and potatoes and sprinkle with more oil if you like, then serve.
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