Rooster Wedges with Red Onion

By
Albert Bartlett
30 - 45 mins
Beginner
Servings
4

Spice up your leftover spuds and onions to create this delicious side dish provided by Albert Bartlett. Best used with Creamy or Fluffy potatoes.

Ingredients
4 medium sized Rooster Potatoes
2 tbsp olive oil
1 red onion, cut into wedges
2 tbsp balsamic vinegar
2tbsp chopped parsley
½ tsp lemon peel
¼ tsp paprika
Instructions
Preheat oven to 220°C / Fan 200°C / Gas Mark 7 and place tray in the middle shelf
Cut potatoes into wedge shapes, and place in a bowl with all other ingredients. Mix well then pop into the oven and cook for 40-45minutes until golden, turning occasionally.