This is a simple recipe- but the results are impressive! Have the spuds as part of a roast dinner, with tacos or with breakfast. Try adding spices (e.g. smoked paprika) or finishing with fresh herbs (parsley, coriander, or dill- or a mixture). Sliced peppers can also be cooked with the potatoes and onions. These go well with cool, creamy hummus.
· 2 handfuls of potatoes Waxy or floury potatoes will work. My favourite are waxy new potatoes, they don’t get as crispy, but they are delicious and tender.
· 2 large white onions (but more won’t hurt)
· ½ lemon (lemon rind, from a juiced lemon, is perfect for this and cuts down on food waste)
· 4-6 cloves of garlic
· Freshly ground black pepper
1. Pre-heat the oven to its maximum temperature
2. Peel the spuds and cut into halves or quarters- a couple of inches long.
3. In a large frying pan, add thin layer of oil (vegetable, rapeseed or olive oil designed for cooking).
4. Cover the pan with the potatoes (flat side down)
5. Thinly slice the onions (about 0.5cm thick) and use them to cover the potatoes. Add a good sprinkle of salt to the onions.
6. Cook the potatoes & onions on a low heat, with a lid on for 10-15 minutes. The onions will release moisture (with the help of the salt) and steam the potatoes.
7. When the potatoes are just soft (keep checking them after 10minutes), remove the lid.
8. Stir the onions into the potatoes and put the frying pan in the oven. Obviously if your frying pan isn’t oven-safe, transfer the spuds into a baking tray.
9. Cook for 10 minutes in the oven.
10. After 10 minutes, cut the ½ lemon into half and add to the potatoes. Also add the garlic cloves (unpeeled, or unpeeled and pierced)
11. Cook for a further 20 minutes, stirring the mix 2-3 times to stop the onions getting too burnt.
12. For the last 10minutes of cooking, don’t stir, so that everything can crisp up a bit.
13. Remove from the oven. Pick out and discard the lemon (squeezing any juice over the spuds first).
14. Also, take out the garlic cloves- unpeel and crush the cooked garlic before adding to the spuds. Taste it first though- it may be too burnt or bitter to add!
15. Finally, finish with plenty of fresh black pepper
The whole thing can be done on the hob too, the potatoes won’t get as crispy, but it still tastes great. Cook the potatoes with the lid on until just soft, then cook on a low/medium heat (lid off), stirring occasionally, until the onions caramelise and blacked slightly.