5 Maris Piper potatoes, peeled and sliced into 5mm rounds
1 large onion, peeled and sliced into 5mm rounds
1 chicken, vegetable or beef stock pot or cube
200 ml boiling water
Salt and black pepper
Directions
Preheat the oven to 200C / 180C fan / 400F / Gas 6.
Melt the butter with the oil in a large saucepan over medium-high heat. Add the potatoes and onions and fry (in batches if needed) for about 10 minutes, until some pieces have browned slightly. Season with salt and pepper.
Tip everything into a medium ovenproof dish.
Put the stock pot or cube in a jug, pour in the boiling water and stir until dissolved, then pour the stock into the dish to just cover the potatoes.
Bake for 40 minutes, until the potatoes are tender and browned and sticky on top.
