Roasted Potatoes and Shallots

By kimvess

by Ruth Cousineau

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

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.