Tatws Popty — North Wales' Roasted Potato Delight

Wales is no stranger to hearty, comforting potato dishes, and Tatws Popty might just be one of its best-kept culinary secrets. 

Hailing from the north, this dish is as warming as the mountain air is bracing — a rustic traybake of roasted potatoes, onions, and lamb, all cooked together in a single oven dish.

Its name literally means “oven potatoes” (tatws = potatoes, popty = oven in North Welsh dialect), and it remains a beloved staple of Gwynedd and Anglesey family kitchens.

The Charm of Simplicity

Tatws Popty is the kind of meal that cooks slowly while you get on with your day. Traditionally made on a Sunday and cooked low and slow in the Aga or oven, it rewards patience with a meal that’s golden, crispy on top, and tender throughout.

No fancy tricks or obscure spices — just quality ingredients and time.

A Taste of the Land

Most traditional versions include:

Welsh lamb shoulder or chops

Maris Piper or King Edward potatoes

Carrots, onions, and sometimes parsnips

A little stock or water to help it roast gently and create that melt-in-the-mouth texture

The flavours meld beautifully, with lamb fat gently basting the vegetables as they roast.

Regional Notes

Gwynedd

Includes thick-sliced potatoes in layers

Uses fresh rosemary or thyme when available

Served straight from the pan with crusty bread

Anglesey

Meatless versions exist (for Lenten meals or budget cooking)

Often cooked in lard or dripping for extra richness

Recipe: Tatws Popty

Ingredients:

4 large potatoes, peeled and thickly sliced

2 carrots, peeled and chopped

1 onion, sliced

500g lamb shoulder, chopped or left in chops

2 tbsp oil or lamb dripping

250ml stock (lamb or vegetable)

Salt and pepper to taste

Fresh rosemary or thyme (optional)

Method:

Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4.

In a large roasting tin, layer the potatoes, carrots, onions, and lamb.

Drizzle with oil or spoon over lamb fat, season generously, and pour in the stock.

Cover with foil and roast for 1 hour.

Uncover and roast for another 30–45 minutes until everything is golden and crispy on top.

Serve hot with steamed greens or buttered cabbage.

One Tin, Full Bellies

Tatws Popty is honest food. There’s no need to dress it up — it’s Welsh comfort at its finest. Perfect for feeding a crowd, warming up after a walk in the hills, or just soaking up the joy of a weekend roast with minimal washing up.