Roasted Potatoes and Shallots Recipe

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Ingredients:

Serving

6 large shallots, peeled and halved lengthwise
3 tbsp extra-virgin olive oil, divided
1 1/2 lb medium yukon gold potatoes, peeled and quartered

Directions:

Preheat oven to 400°F with rack in lowest position.
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.
Roast, stirring occasionally, until shallots are golden, about 30 minutes.
Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	257.31 Kcal (1077 kJ)
Calories from fat	66.6 Kcal
		% Daily Value*
Total Fat	7.4g	11%
Sodium	18.15mg	1%
Potassium	976.12mg	21%
Total Carbs	45.91g	15%
Sugars	13.13g	53%
Dietary Fiber	5.63g	23%
Protein	6.77g	14%
Vitamin C	32.4mg	54%
Iron	93.3mg	519%
Calcium	71.4mg	7%

Amount Per 100 g
Calories	95.03 Kcal (398 kJ)
Calories from fat	24.6 Kcal
		% Daily Value*
Total Fat	2.73g	11%
Sodium	6.7mg	1%
Potassium	360.49mg	21%
Total Carbs	16.95g	15%
Sugars	4.85g	53%
Dietary Fiber	2.08g	23%
Protein	2.5g	14%
Vitamin C	12mg	54%
Iron	34.5mg	519%
Calcium	26.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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