Roasted onion and potato slices

(6 ratings)

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Essentials magazine, roasted onion and potato slices
Essentials magazine, roasted onion and potato slices
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Triple tested: Here’s a classic example of the simplest dishes being the best! This baked potato recipe is a good alternative to roast spuds. Brought to you by Essentials magazine


  • 1kg bag baking potatoes, peeled and sliced in 1cm thick rounds
  • 2 red onions, sliced in rounds

You'll also need

  • 3tbsp oil
  • 1/2tsp paprika

Waste not, want not! Use any leftovers as a filling for a Spanish omelette to make a quick and tasty lunch dish.


  1. Heat oven to Mark 6/200C. Pat dry the potatoes and mix with 2tbsp oil and the paprika, and season with salt and freshly ground black pepper. Transfer to a large non-stick roasting tin and spread out in a single layer.
  2. Bake for 20 mins, turning occasionally to prevent them from sticking. Mix the onions with the remaining oil and scatter onto the potatoes. Cook for a further 15-20 mins, until golden and crispy.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 200(kcal)
  • Fat 6.0g
  • Saturates 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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