Annie's Potato and Tomato Bake

• potatoes750g g

  e.g., Desirée or Maris Piper varieties

• tomatoes↗750g g
• olive oil↗4‑5 tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (convection 170 °C, gas 5). Slice the potatoes thinly — by hand or with a food processor (no need to peel). Transfer them to a pot, cover with water until fully submerged, bring to a boil, cook for 3 minutes, then drain thoroughly. Slice the tomatoes.

2. 2

   Grease the bottom and sides of a 1.5 L heat‑proof baking dish with oil. Layer half the potatoes, seasoning with salt, pepper and drizzling oil as you go, then cover with half of the sliced tomatoes. Repeat the layers, finishing with a top layer of tomatoes.

3. 3

   Bake for 45–55 minutes, until the top is golden. Serve hot or at room temperature. Reheat if needed.