Herbed Potatoes

Peel the onions and chop them widthwise into rings. Layer the rings on the bottom of a shallow baking dish and pour over half a tablespoon of the oil.

Slice the potatoes into thin rings. You can peel them if you want, but it’s not necessary. Boil them in water for about seven minutes, until they are just tender, and drain.

Finely chop the garlic cloves, and the herbs if you are using fresh herbs. (I had fresh mint, but dried rosemary and thyme. It’s all good.)

Mix the garlic and herbs in a bowl with a little salt and pepper.

Layer the potato discs on top of the onions, trying to keep all of the potatoes at one level without piling up on top of each other. Douse the potatoes with the remaining one and a half tablespoons of oil, and sprinkle with salt, pepper, and half of the herb mixture.

Roast in the oven at 180 degrees C (360 Fahrenheit) for twenty minutes.

Remove the tray, turn the potatoes, and sprinkle the remaining herb mixture over them. Turn the temperature up to 200 degrees C (390 Fahrenheit) and roast for a further fifteen minutes before serving.