A blue and white patterend china bowl with cooked potatoes and red onion piled up

Oven-roasted Red Potatoes with Red Onion and Red Wine Vinegar

40 minutes - 45 minutes

Serves 6

Vegetarian

This recipe is from Delia's Vegetarian Collection.

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.

The Delia Online Cookery School: Watch how to make Perfect Roast Potatoes in our video. Press the recipe image to play.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Method

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.