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.
This recipe is taken from Delia's Vegetarian CollectionServes 6Method
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.
