Roasted onion and potato slices
- 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.
- Heat oven to Mark 6/200°C. 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.
- 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
- 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.