Roasted Potatoes and Onions

How to Make Roasted Potatoes and Onions

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan) with a large roasting tray inside. Boil the potatoes in salted water for 8 minutes, drain and shake in the colander to roughen the edges.

   Mark done Start 8 min timer

2. Pour the oil onto the hot tray and add the potatoes, turning to coat. Roast for 20 minutes.

   Mark done Start 20 min timer

3. Turn the potatoes and add the onions. Roast for 25 minutes more, turning once, until deep golden.

   Mark done Start 25 min timer

4. Sprinkle with the thyme and salt and serve at once.

   Mark done

Tips for Making Roasted Potatoes and Onions

• Shake the parboiled potatoes to roughen the surface.
• Use a big tray so the potatoes are not crowded.
• Add the onions later so they do not burn.

Common Substitutions & Variations

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Serving Suggestions

• Roast chicken
• Sausages
• Gravy
• Green beans

Keeping and Reheating

Keeps in the fridge for up to 3 days. Reheat on a tray at 200°C for 15 minutes.

Roasted Potatoes and Onions: Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.