Roasted Potatoes and Shallots

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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 Shallots

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Total Time: 55 minutes
Servings: 4

Ingredients

  • 6  large  shallots, peeled and halved lengthwise
  • 3  tablespoons  extra-virgin olive oil
  • 1 1/2 pounds  Yukon Gold potatoes, peeled and quartered

Instructions

  • 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.
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