Spuds. Taters. A) potatoes are usually super blah, B) side dishes are usually afterthoughts.
This Crispy Shallot Roasted Potatoes recipe is my go-to side dish – not just because they’re so freakin’ easy and pair well with pretty much any dish, but because they’re SO yummy.
My friends always joke that shallots are one of my favorite ingredients. It’s not a joke LOL…I love ‘em. This recipe gives shallots the well-deserved spotlight.
The mini shallot rings get all toasty and caramelized. The potatoes get crispy and golden. Add a pinch of salt and you’ll be potato-shallot addict too. You’ll never go back to your standard breakfast potatoes ever again AND you’ll have the perfect accompaniment for your next chicken, beef or fish dish (or honestly just to snack on).
This ends my potato-shallot rant…
Makes: 4 side-portions
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
The Ingredients
32 oz. (2 lbs.) mini/peewee potatoes, cut in half or quarters depending on the size
5 shallots, peeled
Extra virgin olive oil
A dash of salt
The Steps
Preheat the oven to 375 degrees.
Split each shallot in half, on the crease. Slice shallot halves into thin rings (see pictures).
In medium bowl, add sliced potatoes, shallots and a generous drizzle of olive oil. Toss until lightly dressed.
Place potato and shallot mixture on cookie sheet, spreading mixture out in one layer.
TIP: Place two layers of aluminum foil on the cookie sheet to avoid washing, if you’re lazy like me!
Add a light sprinkle of salt, and pop in the preheated oven for 35-45 minutes, until golden and shallot rings are crispy. Remove from oven. Serve while hot!
The Steps with Pictures
Preheat the oven to 375 degrees.
Split each shallot in half, on the crease. Slice shallot halves into thin rings (see pictures).
In medium bowl, add sliced potatoes, shallots and a generous drizzle of olive oil. Toss until lightly dressed.
Place potato and shallot mixture on cookie sheet, spreading mixture out in one layer.
TIP: Place two layers of aluminum foil on the cookie sheet to avoid washing, if you’re lazy like me!
Add a light sprinkle of salt, and pop in the preheated oven for 35-45 minutes, until golden and shallot rings are crispy. Remove from oven. Serve while hot!
