METHODPre-heat the oven: Gas mark 6/200C
Using a mandolin, carefully slice the potatoes (skin on) & red onions into thin slices. Wash the potato slices under cold water to remove a little of the starch (the residual water will also help with the cooking process) & set aside.
Mix all 'garlic butter' ingredients together in a large bowl and toss through the potatoes to lightly coat.
Vertically arrange the potato slices & red onion in a round oven-proof dish (a cake tin could also work!); piling together small stacks of the slices as you create a circle. Alternate between potato & onion to create a nice pattern, then repeat in the middle (if your dish is large enough) or fill with a small stack of potatoes.
Brush the underside of a piece of tin foil with a little olive oil & cover the dish. Pop in the oven for 45mins.
After 45mins, remove the foil from the dish & turn the oven down to gas 5/190C. Brush over a little more olive oil & it return to the oven for the remaining cooking time, or until golden brown & cooked through.
Optional: during the last 10 mins brush over a little more olive oil & tuck in the fresh rosemary. After removing from the oven, scatter over fresh parsley to emphasise the 'Christmas wreath' effect & serve!
Serves: 6
Preparation: 20 mins
Cooking: 80 mins
1.7KG Albert Bartlett Original Rooster Potatoes (2/3s of a bag)
2 Large Red Onions
- FOR THE HERBY GARLIC BUTTER:
80g Butter (Melted)
60g Nice Olive Oil
3 Large Garlic Cloves (Minced)
Small Bunch of Fresh Parsley (Roughly Chopped (approx. 15g))
Generous Pinch of Sea Salt & Black Pepper
- TO FINISH (OPTIONAL)
2-3 Sprigs of Rosemary (Roughly Chopped)
1-2 tbsp Olive Oil
Scattering of Fresh Parsley