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

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


    • 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.

    Top tip for making Roasted onion and potato slices

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

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