Serving: 15

This is super simple to do and a real favorite in my house. The secret is to use two pans: one to sauté the potatoes and one for the onions. Because they are technically both cooked very differently, this enables you to get both elements right.

You will have to cook this recipe in batches or you could cook in a hotel pan in a hot oven.

Creme Brulee


4Ib               Baby new potatoes

2                  Onions

2oz              Butter

Bunch           Flat parsley, shredded

Cooking oil

Sea salt


  1. The first job is to cook your new potatoes. Place your potatoes into a large pan of boiling salted water.
  2. Meanwhile, slice your onions as thinly as you can. Avoid cutting them into rainbow shapes, as this shape will break down when cooked. Instead turn your onion the other way and follow the lines in the onion to give you a more consistent size and shape of onion.
  3. Once your potatoes are cooked, drain them through a colander and allow to steam out. This helps dry out the potatoes and makes for a much better sauté.
  4. Once cold, slice the potatoes into 2 cm slices.
  5. Put two frying pans onto the stove. Pop a little oil into both, add the onions straight away – there’s no need for too much heat. Once the other pan is hot add the potatoes. Only add enough potatoes to cover the bottom; you will probably have to do this in batches.
  6. Keep the onions going on a slow, low heat. You are trying to get rid of moisture from the onion – if the pan is too hot the onions caramelize very quickly and you don’t get the same deep flavor.
  7. Once the potatoes are done and the onions are wonderfully slowly caramelized, mix both together with the shredded parsley and a little bit of butter.
  8. Double check the seasoning. Serve.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust