September 12, 2017
Hi everyone,
The fall veggies are coming in, so be prepared for heavy bundles to haul home and enjoy.
This week’s recipe uses the wonderful shallots we’re getting. It’s a simple recipe, has very few ingredients, but it is so delicious!
ROASTED POTATOES WITH SHALLOTS
Ingredients
6 large shallots, peeled and halved lengthwise
3 TBS extra-virgin olive oil, divided
1 1/2 lbs medium Yukon Gold potatoes, peeled and quartered
1 tsp salt, divided
1/2 tsp pepper, divided
Preparation
-
- Preheat the oven to 400 degrees with the rack in lowest position.
- Toss shallots with 1 1/2 tablespoons 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.
HELPFUL HINT: The shallots can be roasted for 30 minutes one day ahead and refrigerated. Bring them to room temperature when you are ready to continue with the recipe.
I hope you love this recipe – I do. Enjoy!
Have a delicious week.
Best,
Judi