- 900g small everyday potatoes, halved
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 6 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 3 red onions, peeled but left whole and sliced into finger-thick slices
- 2 handfuls flat-leaf parsley leaves, very roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Boil the potatoes in a large pan of salted water for about 10 mins until just cooked. In a large bowl, stir the oil and vinegar together with some salt and pepper. While the barbecue is still hot, grill the onion slices for 5 mins on each side until lightly charred. Toss the hot onions, separating them into rings, in the dressing.
Toss the potatoes in a small drizzle of oil and grill on the barbecue, cut side down, for about 5 mins until browned, then toss with the onions. Mix in the parsley and serve.