Roasted Shallots and Potatoes|Print

Servings: 4

Shallots

11 oz., peeled

Baby potatoes

1 ½ lbs., washed, cut in half

Extra virgin olive oil

3 tbsp.

Balsamic vinegar

2 tbsp., optional

Rosemary

4 sprigs

Salt

to taste

Freshly ground black pepper

to taste

Roasted Shallots and Potatoes

Prep:

5 m

Cook:

1 h 0 m

Ready in:

1 h 5 m

Heat the oven to 350° F/180° C/Gas Mark 4.
Add olive oil and balsamic vinegar to a large baking tray. Leave the vinegar out if you don’t have it or don’t want to use it.
Add whole rosemary twigs, shallots, and potatoes and stir so that all the ingredients are evenly coated.
Season with salt and pepper and roast, uncovered, for about 1 hour or until the potatoes are tender. Check after about 45 minutes if the dish is ready.
While roasting, stir the dish once or twice.