Potatoes with Onions

Serves
Potatoes with Onions

1 kg Potatoes (Skin-on cut into wedges)
2 Onions (Thinly sliced)
4 cloves Garlic peeled
100ml Olive Oil or Rapeseed oil
Rosemary (Chopped)
Maldon Salt

Set the oven to 220°C

Pick the right potato for this, a good roaster Desiree, King Edward, Maris Piper
Cut the potato into wedges, place in large saucepan and cover with plenty of cold water and season with plenty of salt. Cook until easily pierced with a blunt knife, 12-15 minutes, drain in a colander and allow to steam dry for 10 minutes, before fluffing up.

Get the roasting dish and oil hot, before adding the potatoes. Toss well in the oil and then place in the oven for 20-25 minutes or until they have a good golden colour. Then mix in the finely sliced onions and garlic and cook until lightly caramelised, stirring after 10 minutes.

Finely chop the rosemary and mix with the maldon salt.

Remove the potatoes from the oven and place in a warm bowl or serving dish, sprinkle with the rosemary salt.

Ingredients

Potatoes with Onions

1 kg Potatoes (Skin-on cut into wedges)
2 Onions (Thinly sliced)
4 cloves Garlic peeled
100ml Olive Oil or Rapeseed oil
Rosemary (Chopped)
Maldon Salt

Ingredients

Potatoes with Onions

1 kg Potatoes (Skin-on cut into wedges)
2 Onions (Thinly sliced)
4 cloves Garlic peeled
100ml Olive Oil or Rapeseed oil
Rosemary (Chopped)
Maldon Salt

method

Set the oven to 220°C

Pick the right potato for this, a good roaster Desiree, King Edward, Maris Piper
Cut the potato into wedges, place in large saucepan and cover with plenty of cold water and season with plenty of salt. Cook until easily pierced with a blunt knife, 12-15 minutes, drain in a colander and allow to steam dry for 10 minutes, before fluffing up.

Get the roasting dish and oil hot, before adding the potatoes. Toss well in the oil and then place in the oven for 20-25 minutes or until they have a good golden colour. Then mix in the finely sliced onions and garlic and cook until lightly caramelised, stirring after 10 minutes.

Finely chop the rosemary and mix with the maldon salt.

Remove the potatoes from the oven and place in a warm bowl or serving dish, sprinkle with the rosemary salt.

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