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