Potatoes with Cinnamon and Pine Nuts

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Pine nuts are expensive and not always available, but these exquisite little nuts embellish many different dishes. The taste will intensify if they are quickly roasted, but be careful not to burn them.


  • 2 lb (900 g) potatoes
  • 1 teaspoon cinnamon
  • A little warmed milk
  • Sea salt and pepper
  • 1 medium onion, sliced
  • 2–3 oz (50–75 g) pine nuts


Peel, cook and purΓ©e the potatoes. Stir in the cinnamon, milk and seasoning. Meanwhile, fry the onion slices. Serve the potatoes in a warmed dish with the onion slices on top and the whole strewn with the pine nuts.

β€˜When I come to London there is always one thing on my mind … a plate of bangers and mash. It’s still my passion.’

The actress Elizabeth Taylor.

Part of