Roasted Potatoes and Shallots
- 1 ½ pounds medium Yukon Gold potatoes, peeled and quartered
- 3 tablespoons extra-virgin olive oil, divided
- 6 large shallots, peeled and halved lengthwise
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 tab...