Wednesday, July 13, 2011
Roasted Potatoes and Shallots
These and the chard accompanied a roast chicken, making for a dinner with very little talking but a lot of grunty 'mm mm' noises.
Other than the chicken, everything came from the farmer's market, and the roasted potatos and shallots 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.
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.
Shared with Mouthwatering Monday, Motivate Me Monday, Mad Skills Monday, Homemaker Mondays, Market Yourself Monday, Made With Love Monday, Monday Mania, Tuesdays at the Table, Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Made From Scratch Tuesday, Tuesday's Tasty Tidbits, Get Your Craft On, Anything Related, Tasty Tuesday, What's Cooking Wednesday, Full Plate Thursday, Strut Your Stuff Thursday, Show Off Your Stuff Thursday, It's a Keeper Thursday, Simple Lives Thursday, Pennywise Platter Thursday, Fresh Food Friday.