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).|
|Oven temperatures and Conversions|
|Click here for information|
|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
Win an ingredient hamper from Country Products worth £100
Hot X buns
29 Mar 2015 22:16
Delia's Hot Cross buns
29 Mar 2015 19:49
|Food and travel||
02 Jan 2015 21:21
|Can Anyone Help?||
29 Mar 2015 10:27
01 Mar 2015 15:04
23 Mar 2015 16:26
19 Mar 2015 08:46