Roasted Potatoes and Shallots |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Yukon Golds go creamy and crusty at the same time when roasted with caramelized shallots. Although salt and pepper are all this dish needs, a spoonful of gravy on top is certainly welcome. Ingredients:
6 large shallots, peeled and halved lengthwise |
3 tablespoons extra-virgin olive oil, divided |
1 1/2 pounds medium yukon gold potatoes, peeled and quartered |
Directions:
1. Preheat oven to 400°F with rack in lowest position.
2. Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
3. Roast, stirring occasionally, until shallots are golden, about 30 minutes.
4. Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
5. Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.
6. Cooks note: Shallots (but not potatoes) can be roasted (for 30 minutes only) 1 day ahead and chilled.
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