Basque roasted potato slices
I'm always on the look out for new ways to prepare late-summer potatoes, which are usually varieties described on the bag as floury or all-purpose, most waxy varieties now being out of season. Golden-fleshed Agria and red-skinned Desiree are two of my favourites. I'm not after complicated recipes. I just want simple ideas that will provide a perfect accompaniment for a juicy seared steak or trio of lamb cutlets. A recent discovery is a recipe from The Basque Table - Passionate home cooking from one of Europe's great regional cuisines, by Teresa Barrenechea (Harvard Common Press, 1998). I've often cooked potatoes in similar ways, but never exactly like this. The red onions contribute a delicate sweetness and the covering of foil keeps the potatoes in the middle of the pan moist while those at the sides are edged with a delicious golden frizzle.
- Preheat the oven to 210C. Peel the potatoes and cut into thin slices. Peel the onions and cut into thin rings or strips. Pile the potatoes and onions into a large roasting dish and add the olive oil and salt. Use your hands or a wooden spoon to toss so that the vegetables are lightly coated with oil.
- Spread the vegetables out to cover the bottom of the roasting dish. Cover the roasting dish with foil and put in the oven. Bake for about 30 minutes until the potatoes are very tender and slightly crisp around the edges of the roasting dish. Serve immediately.