This is the perfect side dish for steak, chicken, or fish. Shallots are made sweeter by roasting and blend well with the crispy potatoes.
Roasted Potatoes and ShallotsPrint Grocery List Print Recipe
- 6 large shallots, peeled and halved lengthwise
- 3 tablespoons extra-virgin olive oil,
- 1 1/2 pounds Yukon Gold potatoes, peeled and quartered
Preheat oven to 400°F
On a sheet pan, toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Roast the shallots, stirring occasionally, until they are golden brown, about 20-30 minutes. While the shallots are roasting, get the potatoes ready. Toss them with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, and then, when the shallots are caramelized, add the potatoes to shallots.
With a wooden spoon stir the potatoes and the shallots, and then continue to roast until shallots are tender and potatoes are golden brown and crispy, 40 to 50 minutes.