Serbian baker's-style potatoes (Pekarski krumpir)

1. Preheat the oven to 200 °C. Peel the potatoes and cut them into large wedges or thick slices; cut the onions into thick rings.

2. In a bowl, toss the potatoes and onions with the oil, paprika, crumbled rosemary, salt and pepper.

3. Spread them in a single layer in a roasting tin and pour 200 ml of water underneath.

4. Cover with foil and roast for 25 minutes until the potatoes are half tender.

5. Remove the foil, turn the potatoes and roast for another 25-30 minutes until golden and crisp outside and soft inside.

6. Serve warm as a side for roasts – especially lamb or pork baked in a baker's oven.

Tip: The name comes from the old custom of village families taking their Sunday meat and potatoes to the bakery to roast in its oven. If you put them under the meat, they roast in the dripping juices – that's when they're best.