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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
Details
Servings 6
Preparation time 15mins
Cooking time 90mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
Preheat oven to 400°F with rack in lowest position.
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.
Roast, stirring occasionally, until shallots are golden, about
30 minutes.
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.
Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.
Cooks note:
Shallots (but not potatoes) can be roasted (for 30 minutes only) 1 day ahead and chilled.
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