Roasted onion and potato slices recipe

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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

  • Vegetarian
  • healthy
Serves6
SkillEasy
Preparation Time10 mins
Cooking Time40 mins
Total Time50 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories200 Kcal10%
Fat6 g9%
Saturated Fat0.8 g4%
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published
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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

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

WEIGHT CONVERTER

to

Method

  1. 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.
  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.
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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