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Potatoes with meat in a sleeve in the oven

Oven-Baked Potatoes and Meat in a Roasting Bag

Simple, fast, and hands-off — perfect for a weeknight dinner! Potatoes and meat baked together in a roasting bag come out juicy and fragrant, because all the juices stay sealed inside instead of drying out on the pan. Better still, it's a whole meal — side dish and meat — in one pouch.

katushafin

Recipe author

Potatoes with meat in a sleeve in the oven

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Composition / ingredients

Servings:

Pork

500

Potatoes

600

Onion

Carrot

Vegetable oil

Dry spices

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 7 g

Fats 41 % 11 g

Carbohydrates 33 % 9 g

165 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you bake potatoes and meat in a roasting bag? Gather your ingredients. Any meat works — I'm using pork. If it was frozen, thaw it ahead of time by moving it from the freezer to the bottom shelf of the fridge. For spices I used ground black pepper, paprika, and hot chili; add garlic if you like. Scrub the vegetables well under running water with a brush.
Step 2:

Rinse the meat, pat it dry, and cut it into small pieces.
Step 3:

Peel the carrot and cut it into rounds or cubes, whichever you prefer — or grate it on the coarse side of a box grater.
Step 4:

Peel the onion and cut it into cubes or half-moons.
Step 5:

Peel the potatoes and cut them into large cubes about the size of the meat pieces.
Step 6:

Take a roasting bag about 20 inches (50 cm) long and tie one end tightly. Add the potatoes, onion, and carrot.
Step 7:

Layer the meat on top of the vegetables. Add salt and spices, then pour in the vegetable oil. Tie the open end, leaving a little slack inside.
Step 8:

Massage the bag with your hands, turning it side to side to mix everything. Set it in a large baking dish or on a rimmed baking sheet, then make a few small slits in the top with a knife so steam can escape.
Step 9:

Bake in a 350°F (180°C) oven for about an hour. Then take the dish out without turning off the oven, carefully cut the top of the bag open with a knife and fork, and fold back the edges. Switch the oven to broil or convection and return the dish for another 10 to 15 minutes, until the top is browned. If you don't have convection, just use the regular setting until golden.

I love cooking in a roasting bag — it's easy, fast, and delicious, and this dish is no exception. The meat comes out very tender, the potatoes turn perfectly soft, and everything soaks up the spices. Absolutely a keeper! Any meat works here — beef, pork, lamb, chicken, or turkey — just match your seasonings to whatever you choose. You can add garlic in whole cloves; it perfumes everything, and you can fish the cloves out of the finished dish. Feel free to add other vegetables alongside the potatoes: zucchini, eggplant, bell pepper, or green beans. Instead of vegetable oil you can use pats of butter, and some cooks add sour cream, mayonnaise, or tomato sauce. Sprinkle with chopped fresh herbs to serve.
For this recipe it doesn't matter which cut you use — it turns tender during cooking either way.
Besides pork, you can use any other meat here. Just keep in mind that the cooking time, flavor, and calorie count will change — beef takes longer than pork, while chicken breast or turkey takes less.
Remember that every oven is different, so your temperature and timing may vary from the recipe. For reliable results with any baked dish, it helps to know your oven's quirks.