Nigel Slater’s recipe for potatoes, onions and sardines

A wholesome, herby, quick and easy midweek treat for two

Preheat the oven to 200C/gas mark 6. Scrub 650g of large, floury potatoes, then thinly slice them. Put them in a mixing bowl, pour in 4 tbsp of olive oil and season with salt and ground black pepper. Peel and thinly slice a medium-sized onion and mix with the potatoes.

Pull the leaves from 2 bushy sprigs of rosemary, roughly chop and add to the potatoes and onion, then toss everything together to coat the slices evenly. Place the potatoes on a baking sheet in a single layer (don’t worry if they slightly overlap), then pour over the oil and seasonings from the bowl.

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