Oven-roasted Red Potatoes with Red Onion and Red Wine Vinegar
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  • 21/2 lb (1.15 kg) red potatoes
  • 13 tablespoons olive oil
  • 12 medium red onions
  • 111/2 tablespoons red wine vinegar
  • 1 salt and freshly milled black pepperMethodFirst 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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