Yukon Golds go creamy and crusty at the same time when roasted with caramelized shallots. Although salt and pepper are all this dish needs, a spoonful of gravy on top is certainly welcome.
Learn the story behind the rest of this four hour feast in our series The Recipe.
2000s Recipes + Menus
Roasted Potatoes and Shallots
Serves6
- Active time:15 min
- Start to finish:1 1/2 hr
November 2008
- 6 large shallots, peeled and halved lengthwise
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/2 lb medium Yukon Gold potatoes, peeled and quartered
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Preheat oven to 400°F with rack in lowest position.
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Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch baking pan, spreading evenly.
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Roast, stirring occasionally, until shallots are golden, about 30 minutes.
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Toss potatoes with remaining 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
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Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.
Cooks’ note: Shallots (but not potatoes) can be roasted (for 30 minutes only) 1 day ahead and chilled.
- Keywords
- ruth cousineau,
- thanksgiving,
- fall,
- potato,
- vegetarian
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