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.

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. 

 

 





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?

 





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.

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

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.

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.

 

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

CHEESE AND BROCCOLI STUFFED JACKET POTATOES - Really 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'BRIEN - This 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

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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