New potatoes with spring onions and roasted red onions
- 4 red onions, cut into chunks
- 15ml (1 tbsp) honey
- 125ml (½ cup) olive oil
- salt and freshly ground black pepper, to taste
- 1 bunch fresh thyme
- 2kg new potatoes, cut into wedges
- 2 bunches spring onions, thinly sliced
Preheat the oven to 150°C.
Toss the red onions with the honey and half the oil in a roasting pan. Season and sprinkle on the thyme. Roast until soft and golden, about 40 minutes. Increase the oven temperature to 200°C.
In another oven tray, toss the potatoes with the remaining oil and season. Roast until golden brown and crispy, about 30 – 40 minutes.
Toss the spring onions with the warm potato wedges and serve on the roasted red onions.