Roasted Baby Potatoes (With Shallot Rings)
These are the crispiest, most tender roasted baby potatoes elevated with caramelized shallots. You’ll never have a boring potato side dish again!
Servings: 4 servings
Ingredients
- 2 pounds baby or peewee potatoes cut in half for peewee or quarters for regular baby potatoes
- 5 medium shallots peeled and sliced into ⅛ inch rings
- 1 tablespoon extra virgin olive oil
- Salt to taste
Instructions
- Preheat oven to 375℉. Add sliced potatoes, shallots, olive oil, and salt to a large baking sheet. Toss.
- Spread out potatoes in a single layer.
- Roast for 35-45 minutes, until golden and most shallot rings are crispy. No need to toss halfway through. Finish with more salt, and serve hot!
Notes
- Place two layers of aluminum foil on the cookie sheet to make clean-up easier!
Nutrition
Serving: 1serving | Calories: 228kcal | Carbohydrates: 45g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 17mg | Potassium: 1059mg | Fiber: 6g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 47mg | Calcium: 39mg | Iron: 2mg