Roast Potatoes and Onions
Ingredients:
4 medium sized potatoes
4 medium sized onions
2 tablespoons butter
2 tablespoons olive oil
Salt to taste (~1 teaspoon)
Pepper to taste (~1 teaspoon)
Optional: Some fresh herbs like sage or thyme or rosemary
Method:
1. Parboil the potatoes. If using a pressure cooker, then 2-3 whistles. If boiling in a pan, cook until the skin just starts peeling – insert a skewer into the middle of the potato and if it goes right through, but with some resistance, it is ready.
2. While the potatoes are cooking, peel the onions and slice them into ½ inch thick roundels. Separate the roundels into rings.
3. Add one tablespoon butter and olive oil, salt and pepper to the onion rings and mix until the rings are thoroughly coated. Set aside.
4. Once the potatoes are cooked and cooled, peel them and slice them into ½ inch thick roundels.
5. Add one tablespoon butter and olive oil, salt and pepper to the potato slices and mix until thoroughly coated. If using herbs, mix whole sprigs of the herb in as well.
6. Butter a roasting dish and arrange the potatoes and onions evenly (if serving with roast chicken, you can arrange them on the same tray as the chicken for it to roast in the pan juices).
7. Roast in a preheated oven at about 160 C (~320 F). The onions will cook very quickly, within 5 minutes, so remove them as soon as they start turning brown. The potatoes will take about 20 – 30 minutes – remove when golden brown.
8. Serve onions and potatoes as is or with a roast.
Serves: 4
Apprentice Rating: The apprentice did not make this, but it is quite Easy
Note: You can use the same recipe to roast other vegetables like carrots, brussel sprouts, turnips, parsnips etc
Recent Posts:
