Potatoes in a Clay Pot

Potatoes in a clay pot is a hearty dish that bakes itself in the oven, no supervision needed: potatoes with carrot, frozen vegetables, slices of pork fatback, and an onion "blanket" on top. An hour and a half in the oven, and lunch or dinner is ready. Delicious and appetizing, simply irresistible - I recommend making it!

Potatoes in a Clay Pot

Potatoes with carrot, frozen vegetables, and pork fatback, baked in a clay pot under an onion blanket. A hearty lunch or dinner with almost no fuss.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 4 servings

Course: Side dishes

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 800 g potatoes
• 100 g carrot
• 1 onion
• 100 g frozen vegetables bell pepper, peas, zucchini, corn - 100 g each
• 100 g pork fatback frozen
• salt, sugar, pepper to taste
• vegetable oil for greasing the pot

Method

 

1. Prepare the vegetables: wash them, peel them, and thaw the frozen ones.
2. Grease the pot with vegetable oil. Dice the potatoes into it and grate the carrot in. Salt it, and add a little sugar and pepper.
3. Layer the frozen vegetables on top - any mix you have at home works.
4. At the very end, slice the fatback and lay it over the vegetables.
   
5. Cover everything with an onion blanket. Salt and pepper again, add sugar and spices. Cover the pot with its lid.
6. Place it in an oven preheated to 150 °C for 1.5 hours. After 30 minutes, raise the temperature to 190-200 °C.
7. Carefully take the finished potatoes out of the oven - the pot is very hot - remove the lid, and serve onto plates. Bon appetit!
   

Notes

Feel free to swap the frozen vegetable mix for whatever you have in your freezer.

Tips

• Season in layers, not just on top: salt, pepper, and a pinch of sugar go on both the potato layer and the onion blanket.
• Use any frozen vegetables you have at home - bell pepper, peas, zucchini, corn. The recipe is perfectly happy to work with whatever you've got.
• The temperature doesn't go up right away: the first 30 minutes at 150 °C, then it's raised to 190-200 °C - so the potatoes have time to steam through before they start to brown.
• The onion blanket on top covers the vegetables and keeps them from drying out, while soaking up all the juices itself.
• Be careful with the pot: it comes out of the oven very hot, so use oven mitts and lift the lid away from you.