Preparation:

1. Preheat oven to 190˚C (375˚F)
2. Cover the potatoes with water by 2.5 cm (1 in) in a large saucepan. Bring to a boil.
3. Add sea salt. Simmer until just tender, about 15 minutes (do not overcook). Drain potatoes; let cool slightly. Cut in half lengthwise.
4. Transfer potatoes to a medium bowl, add olive oil and Hot Caramelised Onion Dip Mix. Gently toss. Stir in sliced onion and toss again.
5. Transfer to lined cookie sheet and place in a pre-heated 375˚F (190˚C) oven. Check after about 15 minutes, turn them over. Continue roasting until they look browned all over.
6. Serve immediately as a side dish with barbecued steak, chicken or pork chops.
7. Serves 8-10.