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Roasted Potatoes and Shallots
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Tips
Shallots taste like a concentrated red onion with a hint of garlic.
Shallots are often used in fresh cooking and in pickling. Try them in smaller dishes like omelettes and sauteed green beans.
Chefs love used shallots in signature dishes.
Ingredients (serves 6)
6 large shallots, peeled and halved lengthwise
3 tablespoons extra virgin olive oil, divided
1½ pounds medium Yukon Gold potatoes, peeled and quartered
Directions
Preheat oven to 400°F with rack in lowest position.
Toss shallots with 1½ tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper in a 13 x 9-inch baking pan, spreading evenly.
Roast, stirring occasionally, until shallots are golden, about 30 minutes.
Toss potatoes with remaining 1½ tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl, then add to shallots.
Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.
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