Herb Roasted Potatoes & Caramelised Onions

Herb Roasted Potatoes & Caramelised Onions

SERVES: 4 | PREP TIME: 10 min | COOK TIME: 60 min


We have used our slow roasted tomatoes from last week’s recipe to add extra colour and a more intense flavour to these crispy herb potatoes. The caramelised onions bring more sweetness to the dish and the creamy topping brings it all together. The key to caramelising onions is to leave them alone — don’t stir them while they gently cook down and you’ll have richer, more caramelised onions by the end!

Herb Roasted Potatoes & Caramelised Onions Ingredients:

1kg potatoes
1 large white/red onion
2 tbs slow roasted tomatoes
(see last week’s recipe)
Big bunch of mixed herbs (rosemary/thyme/oregano)
1 teaspoon brown sugar
1-2 tablespoons creme fraiche/sour cream
Oil
Salt and pepper

Instructions

1. Prep your ingredients:

  • Preheat the oven to 200 degrees or 180 for a fan oven
  • Scrub the potatoes and cut into bite size pieces
  • Wash and dry your herbs and chop some of the smaller leaves for later
  • Cut the onion in half and slice thinly

2. Put a layer of the larger pieces of the herbs on the bottom of a roasting tin. Cover with the potatoes, season with salt and pepper, and drizzle some oil over the potatoes.

3. Roast for 20 minutes then remove from the oven and mix well with the herbs. Return to the oven for about 15-20 more minutes until the potatoes are crispy. Then, add the slow roasted tomatoes and cook for 5-10 more minutes. Set aside and discard the woody pieces of herbs.

4. While the potatoes are cooking, heat some oil in a frying pan, spread a single layer of the sliced onions and cook gently for 10 minutes without stirring.

5. Then, give the onions a stir and cook for a further 10 minutes. Stir in the sugar, season with salt and pepper, and keep cooking gently until the onions are brown but not burnt.

6. Put the potatoes and tomatoes in a serving dish, pile the onions on top, add a dollop of creme fraiche or sour cream, and scatter with the rest of the herbs. This dish is delicious served on its own or alongside roast chicken.