Hilton Potatoes

There are, obviously, people all over the world like ourselves who cook potatoes in this way but I have a problem with the naming of this dish. It is a sort of ratatouille, but without the long cooking time; it is also an excellent way of conjuring a vegetarian dish out of almost nothing and can be adapted to what is available in the kitchen. The only basic requirements are potatoes and tinned tomatoes and who would ever be without those?


  • lb (700 g) potatoes, cleaned and diced
  • 2 tablespoons vegetable oil
  • 2 green peppers, roughly chopped
  • 1 small aubergine, sliced (optional)
  • 2 cloves garlic, chopped
  • 2 x 14 oz (400 g) tins tomatoes
  • Sea salt and freshly ground black pepper
  • 1 teaspoon sugar
  • Fresh chopped herbs


Heat the oil and put in the peppers, aubergine and garlic and sauté over a low heat for a few minutes. Put in the tinned tomatoes, seasoning and sugar and bring to the boil. Add the diced potatoes and simmer until the potatoes are tender. The vegetables should retain their shapes. Sprinkle with fresh herbs and serve.

The ‘King Edward’ variety of potato was originally raised by a gardener in Northumberland who christened it the ‘Fellside Hero’. The name was changed before the potato was launched on the market.