This is a tasty reinvention of classic baked potatoes. You can use your favourite herbs, but we suggest rosemary and thyme here as an idea to get you started.
- 6 long, oval-shaped spunta potatoes
- 2 tbsp olive oil
- ½ tsp sea salt
- 1 tbsp mixed herbs, such as rosemary and thyme
- 60 ml (¼ cup) balsamic vinegar
- 350 g onions, peeled and cut into wedges
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C. Wash potatoes in warm water (they clean easier). Do not peel.
Make about half a dozen slits along the potatoes, halfway through. Coat in olive oil, sprinkle with salt, mixed herbs and balsamic vinegar. Place potatoes and onion in a shallow baking pan in the oven. Cook for about 40 minutes-1 hour.
Alternatively, wrap potatoes in foil and place on the Weber, in hot coals or on a camp fire. The potatoes will fan out and go crisp.