Ingredients
3 large red onions (white will suffice if you don’t have red)
2 bay leaves (fresh or dried)
6 medium-sized Agria potatoes
1 heaped tsp very finely ground black pepper
salt to taste (about ½ tsp)
½- ¾ cup of water
1 tsp virgin olive oil
Method
Turn on your oven to 200 degrees Celsius.
Peel the onions and cut them into rings. Separate the rings and scatter them over the base of a shallow roasting dish. Place the bay leaves on top. Scrub the potatoes (but do not peel them) and cut them in half lengthwise. Place them cut-side down on top of the onion rings and bay leaves. Distribute the pepper and salt over the potatoes. Gently pour over the water so that it comes halfway up the sides of the potato halves. Place the dish of potatoes in the oven for 30-40 minutes until tender, checking regularly to ensure a minimum of half a centimetre of liquid remains in the bottom of the dish at all times.
Remove the potatoes from the oven, brush their skins lightly with the olive oil, top up the water if necessary, and return the dish to the oven for a further 10 minutes to brown.
Serve the dish, hot, for lunch, or as an accompaniment to the main meal of the day.