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Serves 6
Ingredients:
1.7KG Albert Bartlett Rooster Potatoes (2/3s of a bag)
2 large red onions
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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 and black pepper
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To finish (optional):
2-3 sprigs of rosemary – roughly chopped
1-2tbsp olive oil
Scattering of fresh parsley
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Cooking time: 1hr 20mins
Pre-heat the oven: Gas mark 6/200C
Method:
- 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 10mins 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.
 2 large red onions =================== For the herby garlic…){kind=link}