| Servings | serves |
Ingredients
- 2 kg Potatoes
- 2 tablespoons Olive Oil
- 8 White Onion rind removed, chopped
- 2 Garlic Cloves minced
- 3 tablespoons Thyme Leaves leaves stripped
- 1 cup Peas
- 2 tablespoons Sherry Vinegar
- 30 grams Butter chopped
Ingredients
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Instructions
- Preheat oven to 200c. Lightly grease a roasting pan and heat in oven for 5 minutes. Add potatoes and drizzle with oil. Roast for 10 minutes. Add onions and cook for 20 - 30 minutes or until potatoes are tender when pierced.
- Meanwhile, cook bacon in a frying pan for 5 minutes until crisp. Use a slotted spoon to transfer to a bowl. Set pan aside.
- Remove cooked potatoes from oven. Increase oven temperature to 220c. Reheat bacon drippings in frying pan. Add garlic, thyme and peas and cook for 3 minutes. Return bacon to pan with sherry vinegar. Reduce heat to medium and cook for 2 minutes. Pour mixture over potatoes and dot with butter. Season well with salt and pepper. Return to oven for 5 minutes. Serve.
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