Ingredients:
4-6 large King Edward Potato scrubbed
2 Yellow Onions, thinly sliced
1 tablespoon finely chopped Rosemary leaves
1 tablespoon fresh Thyme leaves
1/4 teaspoon dried Chilli flakes
3 Garlic cloves, finely chopped
1/2 cup (125ml) Extra Virgin Olive Oil
40g Unsalted Butter, chopped
Directions:
Preheat the oven to 200°C. Poke the potatoes all over with a fork
Place on a baking tray, then roast in the oven for 1 hour until cooked
Remove the tray from the oven and allow to cool slightly. Once cool enough to handle, tear the potatoes into 3cm chunks
Return the potato chunks to the baking tray and scatter with the sliced onion, rosemary, thyme, chilli flakes and garlic
Drizzle with the extra virgin olive oil and toss well to combine. Dot with pieces of butter and season with plenty of sea salt and freshly ground black pepper
