Baked Potatoes And Blueberry Chutney - cooking recipe

Ingredients

8 tbsp olive oil
2 None red onions, halved and thinly sliced
250 g blueberries
4 tbsp rosato (or red wine) vinegar
1 tsp sugar
1/4 tsp salt
75 g butter
800 g blue potatoes (or salad potatoes if you can't get blue), peeled and sliced
None None Radish sprouts, for garnish (optional)

Preparation

Preheat oven to 400\u00b0F. Heat 2 tbsp oil in a saucepan over medium heat. Saute onions until softened. Add blueberries, vinegar, sugar and salt. Simmer for 5 mins.
Heat butter and remaining oil in a frying pan. Saute potatoes over medium heat until golden brown. Layer alternatively with blueberry chutney in a baking dish, sprinkling each layer with sea salt. Bake for 20 mins. Serve garnished with radish sprouts, if desired.