Red onion and thyme roasties Print E-mail
Preparation time: 10 minutes

Cooking time: 55 minutes

750g (1lb 11oz) potatoes, peeled
Salt and freshly ground black pepper
2 tbsp vegetable or olive oil
1 red onion
1-2 tsp dried thyme
1 tbsp balsamic vinegar

Preheat oven to 220°C/425°F/Gas Mark 7.

Cut the potatoes into even-sized chunks and place in a pan of boiling water with a little salt. Cover the pan and simmer for 10 minutes or until they start to soften.

Drain the potatoes, return to the pan, season and add the oil.

Heat for 1 minute over a high heat, then transfer to a roasting dish. Add the red onion, peeled, halved and sliced, to the dish with the potatoes and sprinkle over the dried thyme. (If you prefer, you can use fresh thyme leaves.)

Bake for 30 minutes, then remove from the oven and add the balsamic vinegar. Coat the potatoes in the vinegar and return to the oven for a further 20 minutes, or until the potatoes are crispy.

Serves 4
 
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