4 large fingerling potatoes, halved
4 large spring onions, butts trimmed off
1 tablespoon olive oil
Fresh cracked black or white pepper
1 tablespoon butter
Preheat oven to 400 degrees. Wash potatoes and onions well. Toss potatoes and onions with olive oil and a generous sprinkle of salt and pepper and space them evenly on a baking sheet. Bake for 20 minutes, flip the potatoes and onions over and bake for an additional 10 minutes. Close up the potatoes and onions in tin foil for a few minutes to allow steaming, toss with butter and serve. Slice a piece of onion and a piece of potato and eat them together for the whole tasty effect!