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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