Potato Bake

Ever wondered why potato is so good for you? It's rich in essential vitamins and minerals, and can be used for so many dishes!

Serves: 4 large servings


(use organic where possible)

  • 10 unpeeled potatoes, thinly sliced
  • 15 mushrooms, thinly sliced
  • 3 garlic cloves, roughly chopped
  • 1 red capsicum, julienned
  • 1 red chili, deseeded and finely diced
  • 2 cups cashews
  • 2 cups water
  • 1 tbsp paprika
  • ½ tsp salt
  • ½ tsp pepper


  1. Preheat your oven 340 °F (170 °C).
  2. Combine the cashews and water in a blender and blend until completely smooth and creamy.
  3. You can use the blades of a food processor to slice your potatoes and mushrooms.
  4. Mix all the ingredients along with the cashew cream in a large mixing bowl.
  5. Season with salt and pepper.
  6. Transfer this mix into a baking tray.
  7. Sprinkle with extra paprika on top.
  8. Cover with foil and bake 45 minutes to 1 hour, until fork tender.
Featuring: Chef Cynthia Louise
Audio Languages: English
Subtitles: English