Oven-roasted Red Potatoes with Red Onion and Red Wine Vinegar
This is a nice, easy way to cook potatoes and if you buy the ready-washed Romano variety, there’s no need to peel them either, which does make life easier.
First of all, place the tray with the oil into the pre-heated oven to get really hot (which will take about 10 minutes).
Meanwhile, wipe the potatoes with a piece of kitchen paper and then cut them into chunks measuring approximately 1/2 inch (2 cm), leaving the skin on. Peel and chop the onion fairly roughly into slivers.
Now remove the roasting tray from the oven and place it over a direct heat. Then carefully spread the potatoes and onions into the hot oil, turning them over to get a good covering. Then sprinkle the wine vinegar over, season well with salt and freshly milled balck pepper, then return the tray to the highest shelf of the oven for 40-45 minutes or until the potatoes are crisp and the onion is slightly charred at the edges. As soon as they are ready, serve immediately.
Pre-heat the oven to gas mark 7, 425°F (220°C).