Oven-sauteed Potatoes with Red Onion, Garlic and Rosemary
A pack of frozen spuds becomes really classy with this treatment; the finishing flourish is a sprinkling of rosemary flaked sea salt.
NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available
This recipe is from Delia's How to Cheat at Cooking. Serves 2
Pre-heat the oven to gas mark 8, 230°C.
Put the frozen potato slices in a bowl and toss them around in 1 teaspoon of the olive oil, then spread them out in a single layer on a baking sheet and pop them in the oven for 10 minutes. Meanwhile, toss the onion, garlic and rosemary in the other teaspoon of oil in the same bowl, then after the 10 minutes is up, sprinkle this mixture over the potatoes (holding the baking sheet with a cloth as you do this).
Then slide it back into the oven for a further 20 minutes. Serve the potatoes sprinkled with rosemary flaked sea salt and freshly milled black pepper.