METHODPreheat the oven to 200C Fan/Gas 6. Toss the potatoes with 1 tbsp of the oil then cook in a roasting tin for 30-35 minutes until golden.
Heat the remaining oil in a pan. Cook the onion until soft and starting to colour.
Add the brown sauce, balsamic vinegar and chutney. Simmer for 5 minutes, stirring until you have a thick sauce.
Pour the sauce over the potatoes and stir well. Transfer into a serving dish.
A sweet, sharp twist on the Spanish classic to go with your summer BBQ.
Serves: 6
Preparation: 10 mins
Cooking: 40 mins
500g Albert Bartlett Jersey Royal Potatoes (halved)
2 tbsp olive oil
1 large onion (chopped)
2 tbsp Brown sauce
1 tbsp balsamic vinegar
3 tbsp caramelised onion chutney