Roasted Baby Potatoes with Shallots
Servings 4
Equipment
- Large saucepan
- Baking Sheet
Ingredients
- 1½ lb baby new potatoes or baby red potatoes larger ones halved
- 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
Instructions
- 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 the 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.