Adam Liaw’s potato and root vegetable tray bake

Name: Adam Liaw’s potato and root vegetable tray bake
Cook time: 2 h 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 400g new potatoes; 1 sweet potato, peeled and cut into large chunks; 2 carrots, peeled and cut into 5cm lengths; 1 red onion, peeled and quartered; 1 tsp vegetable stock powder; ½ cup olive oil; salt and pepper, to season; 1 tbsp finely shredded parsley

Adam Liaw

May 19, 2025

Potato and root vegetable tray bake.William Meppem

easyTime:2 hours +Serves:4

Roast potatoes are always fantastic, but if the potatoes are joined by a few friends from the fridge the result is even healthier.

Ingredients

400g new potatoes
1 sweet potato, peeled and cut into large chunks
2 carrots, peeled and cut into 5cm lengths
1 red onion, peeled and quartered
1 tsp vegetable stock powder
½ cup olive oil
salt and pepper, to season
1 tbsp finely shredded parsley

Method

Step 1
Place the new potatoes in a large pan and cover with water. Bring to a simmer and simmer for 20 minutes. Drain and allow to cool and dry completely.
Step 2
Heat your oven to 200C fan-forced (220C conventional). Line a baking tray with paper. Halve the potatoes and lightly crush them with your hands. Place the potatoes, sweet potato, carrot and onion in a large bowl. Scatter with the vegetable stock powder, drizzle with oil and season well with salt and pepper. Transfer to the baking tray and spread out so each piece has space around it. Roast for 45-60 minutes, until the potatoes are golden.
Step 3
Transfer to a serving dish, scatter with the parsley and season again with salt and pepper.

Adam’s tip: I’m a big fan of stock powders. We often think of liquid stock as higher quality, but just because it tends to be more expensive, it doesn’t mean it’s better.

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