Roasted Baby Potatoes with Shallots

This easy roasted baby potatoes with shallots recipe is a simple and delicious side dish with baby potatoes roasted until crispy on the outside and fluffy on the inside, with sweet caramelized shallots.

These roasted baby potatoes with shallots are one of our favorite potato side dish recipes and I make them often. They are simple to make and pair well with most beef, pork, and chicken main dishes. I love the crispy outer layer of the potatoes with their creamy and tender centers, and the shallots are roasted until sweet, tender, and caramelized–such a great combination.

Roasted Baby Potatoes with Shallots

Ingredients:

• 1½ lb baby new potatoes or baby red potatoes, larger ones halved
• 4-5 small shallots, peeled, ends trimmed slightly (keeping the root intact) and halved lengthwise
• 2 tbsp olive oil
• Garlic powder, to taste
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 1 tbsp fresh parsley, chopped

How to Make Roasted Baby Potatoes with Shallots

Preheat the oven to 400 degrees.

Place the potatoes in a large saucepan of cold water, bring to a slight boil, and cook the potatoes until slightly tender, about 10 minutes. Drain and allow them to dry on a towel.

Season the baby potatoes and trimmed shallots, with olive oil, garlic powder, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste; toss to coat evenly.

Spread out evenly on a large baking sheet.

Place into the oven to bake for 20-25 minutes, tossing them halfway through the roasting time.  Side Note: If your shallots are getting too caramelized before the potatoes finish cooking, remove them from the baking sheet and set aside on a serving plate until the potatoes finish roasting. 

Remove from the oven and top with freshly chopped parsley. Serve immediately. Enjoy.