Onion Potato Roast

1 kg (2 lbs) red potatoes, same size as onions.
1 kg (2 lbs) onions.
125 ml (12 cup) chicken stock

Preparation: Slice off roots from onions and stem ends. Remove papery skin. Cut in half, slice to desired thickness. To take the bite out of an onion, pour boiling water on slices and let sit for 15 minutes.

Method: Preheat oven to 200°C (400°F). Wash potatoes but do not peel. Prick potatoes with a fork. Place potatoes and onions with skins intact on a non-stick baking tray. Roast for 45 minutes. Check tenderness of both potatoes and onions. Cook longer if necessary. Let onions cool. Puree onions in food processor. Add to potatoes and mix. Reheat if necessary. Serves 8.
| Added: Jul 20, 6:31 pm | Views: 1841 | 0 Comments - Post a Comment Below! |


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