This is a delicious and easy way to ring the changes when it comes to serving roast potatoes with a meat roast or sausages. Mixing minced garlic and seasoning with the sliced potatoes and onions and roasting them alongside your meat makes good use of your oven too. I have a crinkle blade cutter for the potatoes that makes the dish look a bit fancier but a normal sharp knife will do. I’ve used paprika as the spice in this recipe but you can substitute it for your favourite curry powder mix, a mix of cumin seeds and cumin powder, chilli flakes or ground cinnamon for a different flavour take. Either way, it tastes great and you can just scale it up with more potatoes and onion for a bigger serving. You won’t have any leftovers that’s for sure!

Serves 4

• 1 medium onion, peeled and sliced thinly from root to tip
• 6 medium potatoes, peeled and sliced roughly 1/2cm thick
• 2 tbsps olive oil
• 2 tsps paprika
• 3 garlic cloves crushed into a fine paste
• 1 tsp salt
• 1 generous pinch of white pepper

To make…

• Lightly grease a roasting or gratin-style dish.
• In a large bowl, add the oil, crushed garlic, salt, paprika and pepper. Mix thoroughly.
• Add the sliced onions and mix thoroughly.
• Slice the potatoes to an even thickness so that they will cook evenly. Add the onion mix and coat thoroughly with the oil and spices.
• Tip the potato and onion mix into your greased gratin dish.
• I usually cook these on the bottom shelf of the oven if I’m roasting meat on the middle shelf to make the most of having the oven on. They can be cooked at 160C for an hour to soften them up and then finish on the middle shelf at 220C while your meat is resting for 20 minutes. This will crisp up the top and make them beautifully golden.
• Sprinkle with Maldon sea salt and serve alongside your roasted chicken, pork, lamb or beef. It’s good with sausages too.

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