Roasted Shallots and New Potatoes
By Yankee Magazine|Dec 14 2010|
Whole shallots roasted in olive oil are a soft, flavorful companion for crisp-skinned potatoes.
Yield
Serves 4
Ingredients
8 large shallots
8 to 12 small waxy potatoes, red or white skinned, unpeeled
1/2 cup olive oil
1 tablespoon lemon juice
1 tablespoon fresh rosemary leaves, unchopped
1 teaspoon coarse sea salt
Freshly ground black pepper
Instructions
1. Preheat the oven to 400°. Remove the papery skin from the shallots. Carefully trim the root end, leaving the cloves attached. Place the shallots in a rectangular baking dish.
2. Rinse the potatoes. Pat them dry and cut them in half. Add to the baking dish. Pour on the oil and toss to coat evenly. Bake uncovered for 25 to 30 minutes, stirring occasionally. When the potatoes are almost tender, sprinkle on the lemon juice, rosemary, sea salt, and pepper. Bake 5 minutes more and serve.
