Roasted onion and potato slices Recipe

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  • Vegetarian

serves:

6

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

40 min

Nutrition per portion

RDA
Calories 200 kCal 10%
Fat 6g 9%
  -  Saturates 0.8g 4%

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

Ingredients

  • 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

Method

  • 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.

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