Just a quick little entry, to show off a delightful way to prepare potatoes.
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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