This is the perfect side dish for steak, chicken, or fish. Shallots are made sweeter by roasting and blend well with the crispy potatoes.
- 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.