Sticky baked potatoes and red onions

Preheat the oven 200°C.

Cut the potatoes widthwise into 1cm-thick slices.

Cut off the bottom of the onions but do not remove the stalk ends as they keep the onion lobes together when you cook them. Cut the onions vertically into 1cm-thick slices without cutting through the stalk ends.

Heat the butter in an oven pan on the stove (use two plates if the oven pan is too big). Add the onions and potato chips and stir-fry over a moderate heat – be careful not to let the chips break. Stir-fry for about 10-15 minutes until the vegetables are coated with butter and are a slightly lighter colour.

Season the vegetables with salt and freshly ground black pepper and stir in the thyme and half of the balsamic vinegar. Spread the vegetables in the oven pan, cover it with tinfoil and place it in the preheated oven for 20 minutes. Remove the foil, stir in the remaining balsamic vinegar and return it to the oven for another 20-30 minutes, or until the vegetables are golden brown and cooked through.

Words and image: Home magazine

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