Baked Paprika Potatoes With Onions

This dish is incredibly easy, comforting, and warming. Perfect for winter. One Sunday, I craved it under eggs, even though I'd never heard of it before. Serve it alone, with chicken or steak, on pizza, or in a burrito. Enjoy with or without cheese. Use oil instead of butter for a dairy-free option.

 Ingredients:

• 3 large Streamside agria potatoes (300g)sliced across the width in 1cm discs
• 3 large Streamside brown (200-300g) onions sliced across the lines 1 cm
• 1 Bulb of garlic, thinly sliced.
• 50g of butter
• 70g olive oil
• Salt and pepper
• 0.5 tspn of chilli flakes
• 1 tspn of cumin seeds
• 1 tspn of smoked paprika
• 1 tspn of sweet paprika
• Optional 0.5 tspn of Chipotle powder
• 100g of Edam cheese – grated
• Olive oil for embellishing

 Directions:

• In a large pot of cold salted water bring the sliced potatoes to the boil, reduce to a gentle simmer and stir potatoes every so often.
• While doing this place oil in a wide pan with a heavy bottom and sauté the onions.
• Preheat the oven to 200c.
• When onions are translucent add the butter.
• Then add the thinly sliced garlic. Cook for two minutes.
• Add seeds and chilli flakes, and sauté for one minute.
• Add paprika and chipotle, stir for 30 seconds and drain your cooked potatoes.
• Add potatoes to the pan and stir through onions and spices completely.
• Pour onto a lined baking tray and spread out potatoes
• Sprinkle over cheese, and bake for 15 mins.
• Garnish with olive oil and enjoy with Streamside greens and protein.
• Enjoy!