| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Cornish |
Vegetables |
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Potatoes, quartered |
| 1 |
md |
Onion, chopped |
| 1 |
|
Salt & pepper to taste |
INSTRUCTIONS
Scrub & peel potatoes if you like. Quarter them & place in a pot. Cover
with water. Bring to a boil & remove from heat.
Heat 2 tb oil in a roasting pan. Add onions & fry quickly for a couple of
minutes. Baste each potato well. Half fill the pan with water that cooked
the potatoes. Sprinkle with salt & pepper. Cover & roast at 350F for 45
minutes.
Remove the lid & roast for a further 15 minutes or until the water has
evaporated. Serve with your favourite roast.
Adapted by Mark Satterly from a traditional recipe
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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