Last night, we had a delicious roast chicken with swiss chard, and these delightful roasted potatoes and shallots.
Other than the chicken, everything came from the farmer's market, and the potatoes were the star of the show.
The little red potatoes turned out to have a rosy pink interior (it was all caramel brown after cooking), very pretty little things, and they taste amazing.
Roasted Potatoes with Shallots
4-6 red potatoes, depending on size
8-12 shallots
olive oil
sea salt
fresh ground pepper
1/2 t. dried rosemary (or a fresh rosemary sprig)
The prep was very simple - washed and unpeeled, quartered potatoes, tossed in olive oil with sea salt and fresh ground pepper. Roast at 400F in a baking dish for 30 minutes, then add peeled, halved fresh shallots, toss with more olive oil and little bit of dried rosemary (or throw on a fresh rosemary sprig) and bake for another hour, until everything is richly caramelized.
The potatoes will have a crispy outside and buttery inside and the shallots will be tender and sweet. Amazing, earthy, and we'll be doing this one a lot.
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