Roasted Potatoes and Shallots

Ingredients for Roasted Potatoes and Shallots

• 6 large shallots, peeled and halved lengthwise

• 45ml extra-virgin olive oil, divided

• 675g medium Yukon Gold potatoes, peeled and quartered

How to make Roasted Potatoes and Shallots

Preheat oven to 204°C with rack in lowest position.

Toss shallots with 1 1/2 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons 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 teaspoons salt, and 1/4 teaspoons pepper in a bowl, then add to shallots.

Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.