Baked potatoes with romesco sauce

4 small new potatoes;

2 small onions, left in their skins;

Place the potatoes and onions in a rousting pan. Bake for 35-45 minutes.
When ready, the potatoes and onions will be tender, and the onion skins will be charred in places.
Cut the onions and potatoes in half. Transfer to a serving dish.
Season with salt to taste and spoon the sauce over the hot vegetables.