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.
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