These crispy, sliced roast potatoes with onion are so tasty and soooo easy to make. All you need to do is wash the potatoes and remove any black bits. If the skins are in good condition I leave them on, but it’s just preference, you can also peel the potatoes if you prefer.
Slice the potatoes into thin rounds and place in a baking tray. I make the slices of varying width, from about 2 – 4 mm wide, so that some get crispier than others. You can alter the width to suit your preference but if they’re too thin they tend to vanish into nothing once cooked and if they’re too fat, they lose their crunch.
Next, slice the onion into chunky rings and mix with the potato. I like to use 2-3 onions but it works fine also with just 1.
Sprinkle the onion rings and potatoes with salt and pour on a tiny bit of olive oil, just enough to moisten the potatoes when mixed into the oil. Mix the potatoes and onions thoroughly so that they’re lightly coated in the oil but no oil is sitting in the bottom of the pan.
Preheat the oven to 200ºc and place the potatoes in the heat for about 40 minutes, making sure to flip them over every so often especially after the first 10-15 minutes.
These are easy, tasty, quick and simple. Delicious in fact.
Easier and quicker than roast potatoes
10 minPrep Time
40 minCook Time
50 minTotal Time
- 4 medium size potatoes
- 2 onions
- olive oil
- Wash the potatoes and remove any black bits
- Slice into thin slices, about 4 mm
- Peel and slice the onion into thick onion rings
- Mix the potato and onion slices with a sprinkle of salt
- Pour a little olive oil and mix the mixture well, until all the potatoes and onions are lightly covered in the oil
- Place in a baking tray in a pre-heated oven at 200 ºc
- Turn the potatoes when beginning to crisp, after about 15 minutes
- Then keep checking and turning them regularly
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