Roasted Potatoes and Shallots

Roasted Potatoes and Shallots
Photo by Romulo Yanes


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 ½ pounds medium Yukon Gold potatoes, peeled and quartered
  • 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...

View full recipe at Epicurious


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