ROASTED POTATOES AND SHALLOTS
Provided by Ruth Cousineau
Categories Potato Side Christmas Thanksgiving Dinner Fall Winter Potluck Shallot Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- 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.
ROASTED NEW POTATOES WITH GARLIC
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield about 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
- Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.
ROASTED NEW POTATOES
This simple recipe is anything but plain. The flavors of garlic and herbs combine to add extra zip to tender new potatoes. This side dish goes hand in hand with the delicate taste of fish. --Ann Berg, Chesapeake, VA
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine all ingredients; shake to coat. Pour into an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender.
Nutrition Facts : Calories 186 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
ROAST BEEF WITH NEW POTATOES AND SHALLOTS
This is a simple recipe for a trusted Sunday meal, with roasted potatoes and shallots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. On a large rimmed baking sheet, toss potatoes and shallots with oil; season with salt and pepper.
- Push vegetables to edges of baking sheet; place roast in the center. Turn roast to coat with oil on pan, and season generously with salt and pepper.
- Roast, tossing potatoes and shallots occasionally, until an instant-read thermometer inserted in center of meat registers 130 degrees; for medium-rare, 40 to 50 minutes. Let beef rest 10 minutes, loosely covered with aluminum foil, before slicing and serving with potatoes and shallots.
Nutrition Facts : Calories 460 g, Fat 13 g, Protein 45 g, SaturatedFat 3 g
WHOLE ROASTED SHALLOTS AND POTATOES WITH ROSEMARY
I wanted to roast shallots the other day and found this recipe on the back of the package. I'm so glad I tried it, it smells wonderful too! We had it with roast chicken, but I'm sure it would go equally well with roast lamb or beef.
Provided by -Sylvie-
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C/350°F/Gas 4.
- In a large baking tray mix the olive oil and balsamic vinegar (you can leave the balsamic vinegar out if you don't have any or don't like it), add the whole twigs of rosemary.
- Add the shallots and potatoes, stir so everything gets coated well.
- Season to taste with salt and pepper.
- Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes.
- Stir once or twice while roasting.
Nutrition Facts : Calories 270.1, Fat 10.4, SaturatedFat 1.5, Sodium 38.6, Carbohydrate 41.2, Fiber 4.1, Sugar 3.1, Protein 4.8
THYME ROASTED POTATOES AND SHALLOTS
This quick, versatile side dish complements any main, especially those with boldly flavored sauces or marinades. New potatoes cook quickly when halved, so pair this dish with an easy main, such as grilled chicken or salmon. Roasting potatoes is a great way to get the satisfying side dish crunch you crave without the calories of French fries. You can easily adjust this recipe to your palate preferences, but we think the thyme-shallot combo brings out the best flavor of this easy potato side dish. Save this one for busy weeknights, or when you need a little lightened up comfort food on the side.
Provided by Adam Hickman
Yield Serves 4 (serving size: 1/2 cup)
Number Of Ingredients 6
Steps:
- Place a rimmed baking sheet in oven. Preheat oven to 475°F (leave pan in oven as it preheats).
- Combine oil, salt, pepper, potatoes, and shallots in a bowl; toss to coat. Add potato mixture to pan; bake at 475°F for 15 minutes or until potatoes are tender when pierced with a fork, stirring once after 7 minutes. Carefully remove pan from oven; sprinkle with thyme.
Nutrition Facts : Calories 129, Carbohydrate 23 g, Cholesterol 0.0 mg, Fat 3.6 g, Fiber 2 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 261 mg, Sugar 2 g
ROASTED NEW POTATOES WITH SHALLOTS
Make and share this Roasted New Potatoes With Shallots recipe from Food.com.
Provided by Parsley
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees.
- Combine the potatoes with the shallots in a large bowl.
- Add all remaining ingredients; toss to coat evenly.
- Pour the mixture into a shallow baking dish and roast for about 30 minutes, mixing about halfway through.
MUSTARD-CRUSTED ROAST NEW POTATOES WITH SHALLOTS AND GARLIC
A flavour packed roast potato recipe which results in crisp and crunchy little new potatoes with caramelised shallots in a wholegrain mustard crust. Wonderful for dinner parties as well as BBQ's. These are SO easy to prepare, no peeling required and they can be prepared ahead of time; just let them sit in the mustard and oil marinade until they need to be roasted..
Provided by French Tart
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 200C/400F/Gas 6.
- Par-boil the potatoes for 3 to 5 minutes and then drain well.
- Place the potatoes into a large bowl with the oil, mustard, salt, pepper, shallots and garlic and mix well.
- Toss the potatoes well so they are all evenly coated with the seasonings, oil and mustard.
- Transfer them to a roasting tray and roast them in the pre-heated oven for 35 to 45 minutes or until the mustard forms a golden crust and the potatoes are crisp and cooked.
- Gently toss them in the tin before serving hot with chicken, sausages, roasts, stews or with burgers and pies.
Nutrition Facts : Calories 201, Fat 10.3, SaturatedFat 1.4, Sodium 10, Carbohydrate 25.4, Fiber 2.8, Sugar 1, Protein 3.1
ROASTED POTATOES, CARROTS AND SHALLOTS WITH ROSEMARY
Categories Potato Side Roast Rosemary Carrot Winter Shallot Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Combine potatoes, carrots, shallots and oil in large bowl. Sprinkle with salt and pepper. Toss to coat. Transfer vegetables to roasting pan. Roast until vegetables are almost tender, stirring occasionally, about 45 minutes. Add rosemary and roast until vegetables are golden brown and tender, about 15 minutes longer. Transfer vegetables to bowl.
MASHED POTATOES WITH ROASTED GARLIC AND SHALLOTS
I don't think I've found a way to prepare potatoes that I don't like. They're all good. Mashed potatoes, in particular, just screams "comfort food" to me. When a holiday or special occasion comes around, I like to turn to this recipe just to dress things up a bit. Sounds a little fancier, but tastes delicious.
Provided by JackieOhNo
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Rub shallots (in their skins) and whole garlic heads with oil; place on baking sheet. Bake 30 minutes. Remove shallots and continue to roast garlic until very soft, 20-25 minutes longer. Let cool. Squeeze garlic and shallots from skins and mince.
- Meanwhile, boil potatoes in large pot of lightly salted water until tender, 15-20 minutes.
- Drain potatoes well and return to pot. Add shallots and garlic, sour cream, butter, and salt and pepper to taste and mash with potato masher. Transfer to serving dish and serve hot.
Nutrition Facts : Calories 362.6, Fat 16.3, SaturatedFat 9.1, Cholesterol 37.9, Sodium 43.4, Carbohydrate 49.8, Fiber 5.4, Sugar 2.9, Protein 6.9
ROASTED NEW POTATOES WITH SHALLOTS AND SAGE
Steps:
- Preheat oven to 375°F. Cook butter and fresh sage in small saucepan over medium-heat until butter simmers and is well flavored with sage, about 4 minutes.
- Toss potatoes with dried sage and 2 tablespoons sage butter in bowl. Sprinkle with salt and pepper. Transfer potatoes to 2 baking sheets. Bake 20 minutes.
- Toss shallots in same bowl with 1 tablespoon sage butter. Season with salt and pepper. Divide shallots between baking sheets. Roast until potatoes and shallots are tender and golden, turning occasionally, about 35 minutes longer. Transfer potatoes and shallots to large bowl. Add remaining sage butter; toss. Season with salt and pepper.
NEW POTATOES WITH BALSAMIC AND SHALLOT BUTTER
The balsamic butter mixture turns these potatoes a nice, dark brown, and is delicious! You can make the butter ahead of time, chill it, then re-warm (30 sec in the microwave) and toss it with the potatoes just before serving. From Cooking Light, March 2005.
Provided by Julesong
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, bring the vinegar to a boil; reduce the temperature to low and simmer until the vinegar is reduced to 2 tablespoons of liquid - it will be thick and syrupy and will take about 10 minutes.
- Pour reduced vinegar into another bowl and let cool completely.
- While vinegar is cooling, place the potatoes in a saucepan and add water to cover; bring to a boil then reduce heat and let simmer for 20 minutes or until tender, then drain.
- While potatoes are cooking, to the cooled reduced vinegar add the melted butter, chopped shallots, thyme, 1/4 teaspoon of the salt, and black pepper, whisk well to incorporate and set aside.
- Cut the drained cooked potatoes in half (or 3rds diagonally, if using fingerlings), and place in a serving bowl.
- Sprinkle the remaining 1/4 teaspoon salt over the potatoes, toss, then add the butter mixture and basil or parsley and toss gently to coat.
- Serve immediately.
Nutrition Facts : Calories 264.4, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 231.8, Carbohydrate 44, Fiber 5, Sugar 5, Protein 4.9
ROAST BEEF WITH SHALLOTS AND NEW POTATOES
Steps:
- Preheat the oven to 400°F. On a large, rimmed baking sheet, toss the potatoes and shallots with the oil; season with salt and pepper.
- Push the potatoes and shallots toward the edges of the baking sheet; place the roast in the center. Turn the roast to coat with the oil on the pan and season generously with salt and pepper.
- Roast, tossing the potatoes and shallots occasionally, until an instant-read thermometer inserted in the center of the beef registers 130°F (for medium-rare), 40 to 50 minutes. Let the beef rest, loosely covered with aluminum foil, before slicing and serving with the potatoes and shallots.
- Lemon-thyme green beans
- In a large skillet with a tight-fitting lid, bring 1/2 inch water to a boil; salt generously.
- Add the green beans; reduce to a simmer, and cover the skillet. Steam the beans, tossing occasionally, until crisptender, 6 to 10 minutes.
- Pull the lid back slightly, and tilt the skillet to drain the water from the green beans; add the lemon juice, butter, and thyme. Season with salt and pepper, and toss to melt butter. Serve the green beans garnished with additional thyme, if desired.
YUKON GOLD MASHED POTATOES WITH ROASTED SHALLOTS
Roasted shallots and fresh thyme give these potatoes an added depth of flavor. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
- Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
- Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.
Nutrition Facts : Calories 75.9 calories, Carbohydrate 12.5 g, Cholesterol 0.9 mg, Fat 1.7 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 60.8 mg, Sugar 2.7 g
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