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.
|21/2 lb (1.15 kg) red potatoes|
|3 tablespoons olive oil|
|2 medium red onions|
|11/2 tablespoons red wine vinegar|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 7, 425°F (220°C).|
|Need help with conversions?|
|You will also need a large shallow roasting tray measuring 16 x 12 x 1/2 in (40 x 30 x 2 cm).|
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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Barbecue recipes: burgers, kebabs and the rest
02 Sep 2014 20:41
27 Aug 2014 14:17
|Food and travel||
Short break ideas
13 Jul 2014 08:31
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
02 Sep 2014 20:29
02 Sep 2014 00:03
31 Aug 2014 11:11
What's happening in your garden
24 Aug 2014 17:44