Nigel's Potatoes

Tuesday 1 November 2016

Nigel's Potatoes





I dug this recipe out of an old Nigel Slater book the other day.   The book was called Real Food.  They aren't so much recipes as they are delicious suggestions about what to do with things you find in your larder, fridge, garden, etc.   



That is the way I always cook, and those are the sorts of dishes I love to cook the most.  They are so open to interpretation and you can so easily make them your own.




Nigel's Potatoes






And this one is such a simple dish.  It's basically just layered raw potato, fried onions and chicken stock.   You don't even need to peel the potatoes.  


And you can adapt it up or down to serve as many or as few people as you like. 

 

 Nigel's Potatoes





You just layer it all up in a baking dish and pop it into the oven.  Well, you do fry the onions in some butter first.  


I let them get just a bit golden, because I love those scrumptious golden bits, don't you?



 Nigel's Potatoes





The potatoes get all soft and soak up the chicken stock and the onions almost turn buttery . . . .  in short, fabulous.  This dish is utterly fabulous.  


And if the potato is your favorite vegetable like it is mine, then you will be in nothing short of heavenly bliss.



Nigel's Potatoes





WHAT YOU NEED TO MAKE NIGEL'S POTATOES

I adapted this from a recipe I found in an old Nigel Slater cookery book called Real Food.   I have adapted it to feed as many OR as few people as you want to feed.


For each serving you will need:
1 medium potato
1 small onion
60ml hot chicken stock (1/4 cup)
salt and black pepper to taste
a pinch of sugar
a small knob of butter




Nigel's Potatoes



HOW TO MAKE NIGEL'S POTATOES

This really is a very simple recipe to execute. I love recipes like this one. Yes, I can be rather lazy from time to time.


Preheat the oven to 190*C/375*F gas mark 5.  Butter a baking dish large enough to hold your ingredients.




Peel your onions and thinly slice.  Melt the knob of butter in a skillet.  Add the onions.  Sprinkle with some salt and black pepper and a pinch of sugar.  Cook, stirring frequently until just softened.   It is okay if they start to caramelize a bit.  Those are the tasty bits.



No need to peel your potatoes, but wash them really well and dry them.  Cut them into thin slices, about 1/4 inch thick.  Start layering the potatoes in the buttered baking dish with the onions, lightly seasoning each layer of potatoes.  I like to end with some onions just on top.  Pour the stock over all.  Cover tightly with foil.




Nigel's Potatoes





Bake in the preheated oven until the potatoes are just tender.  I did four today and it took about 45 minutes.  Uncover the last 10 minutes or so of cooking so that they get golden brown on top without drying out.   Let stand for about 5 minutes before serving.



Note -  Obviously the cook times will be less for fewer servings, but you can still expect that it will take about 25 to 30 minutes.




Nigel's Potatoes 


If the potato is your favorite vegetable as it is mine you may also enjoy the following potato recipes:



CHEESE AND BROCCOLI STUFFED JACKET POTATOESReally really tasty stuffed twice baked potatoes, containing crispy tender bits of broccoli and a tasty strong cheddar. These are a fabulous way of getting in some of your five a day and really tasty way to get your broccoli haters to eat broccoli!


POTATOES O'BRIENThis is a pretty basic version of fried potatoes, using only salt and pepper as seasoning.  You could also add garlic powder and or paprika.  I added some paprika. I like the color it adds to potatoes when you are frying them. Basically it is like a potato hash, except it doesn't use already cooked potatoes.  You peel and dice raw potatoes and add them to some hot fat, along with chopped onion and the seasoning. It's delicious!



Yield: Servings vary
Author: Marie Rayner
Nigel's Potatoes

Nigel's Potatoes

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M
I adapted this from a recipe I found in an old Nigel Slater cookery book called Real Food. I have adapted it to feed as many and as few as you require.

Ingredients

For each serving you will need:
  • 1 medium potato
  • 1 small onion
  • 60ml hot chicken stock (1/4 cup)
  • salt and black pepper to taste
  • a pinch of sugar
  • a small knob of butter

Instructions

  1. Preheat the oven to 190*C/375*F gas mark 5. Butter a baking dish large enough to hold your ingredients.
  2. Peel your onions and thinly slice. Melt the knob of butter in a skillet. Add the onions. Sprinkle with some salt and black pepper and a pinch of sugar. Cook, stirring frequently until just softened. It is okay if they start to caramelize a bit. Those are the tasty bits.
  3. No need to peel your potatoes, but wash them really well and dry them. Cut them into thin slices, about 1/4 inch thick. Start layering the potatoes in the buttered baking dish with the onions, lightly seasoning each layer of potatoes. I like to end with some onions just on top. Pour the stock over all. Cover tightly with foil.
  4. Bake in the preheated oven until the potatoes are just tender. I did four today and it took about 45 minutes. Uncover the last 10 minutes or so of cooking so that they get golden brown on top without drying out. Let stand for about 5 minutes before serving.

Notes

Obviously the cook times will be less for fewer servings, but you can still expect that it will take at least 25 to 30 minutes.

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24 comments

  1. Yum! Wonder if this is related to a New England/Yankee recipe my great-aunt used to make. She'd layer potatoes and onions in a crock, then mix Lipton Onion Soup Mix with water and pour it over to cover. I think hers baked from 45 minutes to an hour.

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    Replies
    1. Thanks, I have no idea Am, but it sounds similar. xo

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  2. What a delicious sounding dish. I do like Nigel Slater's recipes - they always work and are so easy to follow. Yum ... I think I might make this tomorrow.

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  3. I thought this sounded good

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  4. I can vouch for the fact that these potatoes are excellent and well worth a try if you haven't already. LizT

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    Replies
    1. I am pleased that you tried them Liz! They are excellent, are they not! ☺ xo

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  5. Marie (may I call you Marie?),

    I just have to ask, what is a "knob"? I've never heard that term before. I'd like to try this dish but I don't know what a "knob" is. Help please.

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    Replies
    1. By all means Marty! A knob is a lump of butter about the size of a whole walnut, but it can be variable depending on what you are cooking. A knob of butter is basically a lump of butter. If a recipe says to add a knob of butter to a pan for sautéing, it usually means to add just enough butter to cover the bottom. Otherwise, it will tend to mean enough to melt nicely over whatever you are adding it to. For a rule of thumb, go for around 12 to 25 grams, or one to two tablespoons of butter. You really need to judge for yourself. Do you think it needs a little more, or a little less? When it comes to butter and cooking, which is not an exact science like baking, err on the side of caution, as you can always add more later if need be. For this recipe, I would use enough to generously cover the bottom of the dish.

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  6. I'm thinking bacon would be good as a replacement for, or an addition to the onions! Oh and Americans LOVE cheese, so I'm thinking cheese on top at the end, pop under the broiler and serve!

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    Replies
    1. I like the way your mind thinks! Yes, all would be great additions, and I think Nigel would heartily approve! xoxo

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  7. I love Nigels recipes too. Your interpretation looks totally yum. Will give it a go ❤️

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  8. I’m going to try this today looks simple but tasty.

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  9. The recipe says 1 potato??

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    Replies
    1. It says one potato per serving. You will need to multiply it by the number of people you are feeding. Two people, two potatoes, three people three potatoes and so on. ~Marie

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  10. What kind of potato do you recommend - russet or yukon gold?

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    Replies
    1. Here in North America I would use a potato that keeps its shape well during cooking and that won't disintegrate. I would use a Yukon Gold rather than a Russet. Hope this helps!

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  11. The more potatoes you add does that mean you need to add more onions

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    Replies
    1. Yes, you will need one medium onion for about every two medium potatoes used. That is my recommendation anyways.

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  12. Hi Marie, I'm 76 and my mother made something similar for our family, layering potatoes, onion and cheese and finishing with a cup of milk mixed with Worcester sauce. I'm still making it ! Timeless deliciousness.

    ReplyDelete
    Replies
    1. Hi Sue! That sounds very delicious! Thank you for sharing! xo

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  13. Did you mean to write layer onions and potatoes? I put all the onions on top. Looking forward to eating it ,it smells delious

    ReplyDelete
    Replies
    1. Yes, I did mean to layer onions and potatoes. Thank you for noting my mistake when I wrote the recipe out. I really appreciate it! I can't believe nobody said anything for seven years! I have changed it now! xo

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