Creamy Potatoes

This is another one of my one pan, ‘Potatoes Are Always A Good Meal’ recipes – I love potatoes, yes I do.

I do like these with a waxy potato as they need to keep their shape as they cook. This dish is so much more than the sum of it’s parts.

I like to make it with Soya cream, but it is absolutely delicious made with dairy cream too, it’s up to you.

You can of course have these as an addition to a larger meal, but it is so tasty, every time I make it everyone remarks on how good it is, and to put anything else with it would confuse the diner as to what is the star of the show and these are definitely the star.

And it’s cheap, have some for lunch tomorrow, everyone loves it … can’t be wrong!



Screen shot 2013-02-14 at 21.15.40

Creamy Potatoes


4 tbsp olive oil (just a mild one) or vegetable oil even
3 Spanish onions
2 kg/4lb potatoes, here I used Lady Balfour (a medium waxy variety, or Estima or Desiree even Charlotte)
500ml/20 fl oz soya cream/double dairy cream
390ml/15 fl oz vegetable stock
salt and fresh black pepper
a nice handful of fresh chopped parsley or a large tablespoon of dried

Preheat the oven to 150˚C/300˚F/Gas 2.

Get a nice sturdy roasting tin that you can heat on the stove top. Add the oil and start to heat it over a low flame.


Peel the onions and cut in two from top to bottom. Slice them fairly thinly.


As you have them ready and the oil smells warm, then turn the heat right up and add in the onions to the pan. Give it a stir so they are coated in oil and spread over the pan to let them cook. Turn the heat to medium as they will now be sizzling away.


Wash the potatoes but there is no need to peel them (if they have a lot of slug damage them you may want to peel them), and cut them into a medium dice say 1 cm square (ish – don’t stress about this for one second!).


Stir the onions, but keep them going until they start to brown.


When they are browning well then add in half of the potatoes. Give it a good mix and then add in the other half and mix again.


Keep the pan on the heat and let the potatoes start to sizzle too.


Season the potatoes with salt and black pepper and add that parsley in now.

Screen shot 2013-02-14 at 21.15.18

Pour in the hot stock (or water if you have no stock) and the cream. It should just be visible under the very top layer of potatoes.

Let the whole lot come to the boil on the stove top. Cover loosely with a sheet of foil.

Pop in the oven for 2 hours. This is a nice slow cook and the potatoes will absorb most of the cream, if the cream splits don’t worry it will still taste fab, just add a few spoons of water to allow the cream to reform


We just eat these like this – on their own. Really great .. and you know exactly what went into it too


Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

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