Instructions: Flame proof baking tray measuring 40 x 28cm. Pre heat the oven to gas mark 7/425F/220C.

Place the potatoes in a steamer over boiling water and sprinkle them with the dessertspoon of salt then put a lid on and let them steam for 10 minutes using a timer. When the time is up remove the steamer cover the potatoes with a clean tea cloth and allow them to cool slightly.

Place the baking tray plus 2 tablespoons of the oil on to a high shelf of the oven to preheat for 10 minutes.

When the potatoes are cool enough to handle slice them into rounds about 7mm thick.

Remove the baking tray from the oven and place it over a medium direct heat.

Spoon the potatoes on to the tray and turn and baste them well so they get a good coating of oil then pop them back in the oven high shelf again for 10 minutes.

While thats happening toss the onion slices with the remaining tablespoon of oil in a bowl.

When the 10 minutes are up remove the baking tray from the oven and scatter the onion amongst the potato slices then return them to the same shelf of the oven for a further 10 minutes.

Have a look after this time to make sure they are not becoming too brown but give them a further 5 minutes if they are not quite brown enough.

Then when theyre ready sprinkle with rock salt and serve immediately.

Lets face it though sauteed potatoes are much loved they are a bother someone has to stand there and cook and for four to six people youll need at best four frying pans. The kitchen gets all greasy too. Until now that is because you can just pop them in the oven and forget about them till theyre ready. Theyre particularly good alongside roast lamb with garlic and rosemary.

Serves 4

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