Roasted Potatoes and Shallots
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 3 tablespoons extra-virgin olive oil, divided
- Carbohydrate 33 g(11%)
- Fat 7 g(11%)
- Fiber 5 g(20%)
- Protein 4 g(9%)
- Saturated Fat 1 g(5%)
- Sodium 17 mg(1%)
- Calories 205
Preparation 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 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. Cooks’ note:Shallots (but not potatoes) can be roasted (for 30 minutes only) 1 day ahead and chilled.
Preparation 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 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. Cooks’ note:Shallots (but not potatoes) can be roasted (for 30 minutes only) 1 day ahead and chilled.
