Servings: 4
11 oz., peeled
Baby potatoes
1 ½ lbs., washed, cut in half
Extra virgin olive oil
3 tbsp.
Balsamic vinegar
2 tbsp., optional
4 sprigs
to taste
Freshly ground black pepper
to taste
Roasted Shallots and Potatoes
5 m
1 h 0 m
Ready in:
1 h 5 m
  1. Heat the oven to 350° F/180° C/Gas Mark 4.
  2. 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.
  3. Add whole rosemary twigs, shallots, and potatoes and stir so that all the ingredients are evenly coated.
  4. 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.
  5. While roasting, stir the dish once or twice.