Roasted Potatoes And Shallots Recipes

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WHOLE ROASTED SHALLOTS AND POTATOES WITH ROSEMARY



Whole Roasted Shallots and Potatoes With Rosemary image

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

11 ounces shallots, peeled
1 1/2 lbs baby potatoes, washed and cut in half
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
4 sprigs rosemary
salt, to taste
fresh ground black pepper, to taste

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

ROASTED POTATOES AND SHALLOTS



Roasted Potatoes and Shallots image

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

6 large shallots, peeled and halved lengthwise
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered

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 SHALLOTS



Roasted New Potatoes With Shallots image

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

2 lbs baby new potatoes, scrubbed and cut in half
2 shallots, minced
1/8 cup olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed rosemary
1/4 teaspoon thyme

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.

RACK OF LAMB WITH ROSEMARY ROASTED POTATOES AND SHALLOT VINAIGRETTE



Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h27m

Yield 4 servings

Number Of Ingredients 10

1 pound fingerling potatoes, tossed in vegetable oil
1/4 cup mild extra-virgin olive oil
2 tablespoons finely chopped rosemary leaves
2 (8-bone) racks of lamb*
Kosher salt
Black pepper
1 tablespoon seasoned rice wine vinegar
1 tablespoon minced shallots
1/4 cup olive oil
Kosher salt and pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Roast the potatoes on a flat sheet pan until almost cooked through, approximately 20 minutes. Allow the potatoes to cool at room temperature for 20 minutes, or until they can be easily handled.
  • With a paring knife, remove the skins of the potatoes without cutting into the potato itself. Place the peeled potatoes into a bowl. Combine the oil and rosemary. Place half of the mixture into the bowl of potatoes and toss. Season with salt and pepper. Return the potatoes to the sheet pan. Rub the lamb with the remaining half of the oil and rosemary mixture. Season with salt and pepper. In a heated saute pan, or on a hot grill, sear the loins on all sides. Place the potatoes and lamb in the preheated oven (on separate pans).
  • Combine seasoned rice wine vinegar and minced shallots in a small bowl.
  • When internal temperature of the lamb is 120 degrees, remove the lamb and let it rest for about 5 to 7 minutes. When lamb has rested, the potatoes will be ready. Toss them in the oil in which they were cooked to prevent dryness and ensure even seasoning.
  • Pour the juices from the lamb into the bowl containing the shallots and vinegar. Season with salt and pepper. While constantly whisking, slowly pour in 1/4 cup of olive oil. To present, arrange the potatoes on plate, slightly off center. Use vegetables of your choice and place next to potatoes. Slice lamb into 4 equal-sized pieces. Fan the pieces using the bone for height in presentation. Drizzle with vinaigrette.

ROAST BEEF WITH NEW POTATOES AND SHALLOTS



Roast Beef with New Potatoes and Shallots image

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

1 1/2 pounds small red new potatoes (10 to 12), well scrubbed, halved or quartered if large
1 pound shallots (8 to 10), peeled, ends trimmed, and halved lengthwise
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds eye-of-round beef roast, tied

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

ROASTED RED POTATOES WITH SHALLOTS AND FRESH HERBS



Roasted Red Potatoes With Shallots and Fresh Herbs image

Yet another roasted potato recipe, I know! I love potatoes, so I am always looking for another way to prepare them. This one is a little different and tastes amazing. This recipe is easily doubled for a large group of people. It can also be prepared ahead of time, just cover and refrigerate, then reheat in a 400ºF oven for 6-9 min, stirring occasionally. **If using dried herbs, only use 1 tsp.

Provided by SkinnyMinnie

Categories     Potato

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
1/4 cup balsamic vinegar (white if you can find it)
1/8 cup shallot, chopped
2 1/2 teaspoons fresh thyme, chopped
2 1/2 teaspoons fresh rosemary, chopped
1 teaspoon fennel seed, chopped
3 lbs red potatoes, medium sized and each cut into 8 wedges

Steps:

  • Preheat oven to 400ºF.
  • Oil a large baking sheet.
  • Whisk the olive oil, vinegar, shallots, thyme, rosemary, and fennel seeds together in a large bowl.
  • Add the potatoes.
  • Sprinkle generously with salt and pepper.
  • Toss to coat.
  • Using a slotted spoon, transfer the potatoes to the prepared sheet, spreading in a single layer.
  • Reserve oil mixture in the bowl.
  • Roast the potatoes until tender and golden, stirring occasionally, about 1 hour.
  • Return potatoes to reserved oil mixture in bowl and toss again. (Can be prepared 6 hours ahead; cover and refrigerate. Transfer to a baking sheet and rewarm in a 400ºF oven about 6-9 min, stirring occasionally).
  • Transfer to a bowl, garnish with some fresh herbs and serve.

Nutrition Facts : Calories 370.9, Fat 14.1, SaturatedFat 2, Sodium 21.9, Carbohydrate 55.5, Fiber 6.1, Sugar 3.4, Protein 6.7

ROASTED SWEET POTATOES WITH MUSHROOMS AND SHALLOTS



Roasted Sweet Potatoes with Mushrooms and Shallots image

Categories     Mushroom     Side     Roast     Thanksgiving     Low Fat     Sweet Potato/Yam     Fall     Healthy     Shallot     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 10

Nonstick vegetable oil spray
1/4 cup low-salt chicken broth or vegetable broth
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch chunks
10 large shallots, peeled, halved through root end
4 bay leaves
2 tablespoons plus 1 teaspoon chopped fresh marjoram
8 ounces large fresh shiitake mushrooms, stemmed, caps quartered
3 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Whisk chicken or vegetable broth, olive oil, and balsamic vinegar in small bowl. Mix sweet potatoes, shallots, bay leaves, and 1 tablespoon marjoram in large bowl. Pour half of broth mixture over and toss; sprinkle with salt and pepper. Toss mushrooms, 1 tablespoon marjoram, and remaining broth mixture in medium bowl; sprinkle with salt and pepper.
  • Spread sweet potato mixture on baking sheet. Roast until potatoes begin to soften, stirring occasionally, about 30 minutes. Mix in mushrooms. Return to oven; roast until potatoes and mushrooms are tender, stirring occasionally, about 30 minutes longer. Transfer to bowl. Mix in parsley and 1 teaspoon marjoram.

ROASTED POTATOES, CARROTS AND SHALLOTS WITH ROSEMARY



Roasted Potatoes, Carrots and Shallots with Rosemary image

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

1 3/4 pounds medium-size red-skinned potatoes, cut into 3/4-inch pieces
6 medium carrots, peeled, cut into 2-inch pieces
8 large shallots, peeled
3 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary or 1 1/2 teaspoons dried

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.

ROASTED NEW POTATOES WITH SHALLOTS AND SAGE



Roasted New Potatoes with Shallots and Sage image

Categories     Potato     Side     Roast     Sage     Shallot     Bon Appétit

Yield Makes 8 Servings

Number Of Ingredients 5

6 tablespoons (3/4 stick) butter
1/4 cup chopped fresh sage
4 pounds medium-size red-skinned potatoes, scrubbed, quartered
1 teaspoon dried rubbed sage
16 shallots, peeled, halved lengthwise

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.

MUSTARD-CRUSTED ROAST NEW POTATOES WITH SHALLOTS AND GARLIC



Mustard-Crusted Roast New Potatoes With Shallots and Garlic image

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

500 g new potatoes, halved with skin left on
3 pink shallots, peeled and quartered
4 garlic cloves, peeled and crushed
3 tablespoons coarse grain mustard
3 tablespoons olive oil
sea salt, to taste
fresh ground black pepper

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

SALT-ROASTED POTATOES, SHALLOTS, AND CHESTNUTS



Salt-Roasted Potatoes, Shallots, and Chestnuts image

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Christmas Recipes

Time 2h45m

Number Of Ingredients 7

3 cups coarse salt, plus more for serving
3 pounds small red fingerling potatoes
1 cup peeled roasted chestnuts (from one 5.3-ounce package)
1 pound shallots, trimmed and peeled
5 large sprigs rosemary, cut into twenty 2-inch pieces, plus more for serving
1/3 cup extra-virgin olive oil, for drizzling
Freshly ground pepper, for serving

Steps:

  • Preheat oven to 350 degrees. Pour 1 cup salt into a 2-quart baking dish. Stand potatoes, chestnuts, and shallots upright in salt, nestled together with rosemary in between. Pour remaining 2 cups salt over top; shake dish gently to distribute evenly. Cover with parchment-lined foil and bake until potatoes and shallots are tender, about 2 hours. Keep covered at room temperature until ready to serve.
  • Remove potatoes, chestnuts, and shallots from dish, rubbing off any large bits of salt. Discard salt and rosemary. Slice potatoes and shallots in half (or quarters, if large) and arrange on a serving platter with chestnuts (also cut in half, if large). Drizzle with oil; season with salt and pepper. Garnish with rosemary sprigs.

YUKON GOLD MASHED POTATOES WITH ROASTED SHALLOTS



Yukon Gold Mashed Potatoes with Roasted Shallots image

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

6 tablespoons minced shallots
2 teaspoons olive oil
½ cup low fat, low sodium chicken broth
2 teaspoons minced fresh thyme
ground black pepper to taste
salt to taste
3 small Yukon Gold potatoes
½ cup evaporated skim milk

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

ROASTED POTATOES AND CARROTS



Roasted Potatoes and Carrots image

These roasted potatoes and carrots are very easy and tasty.

Provided by Reem Chavez

Time 50m

Yield 6

Number Of Ingredients 9

6 medium potatoes, peeled and cubed
6 medium carrots, chopped
½ cup olive oil
5 cloves garlic, minced
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon chopped fresh oregano, or more to taste
1 tablespoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon chili powder

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Put potatoes and carrots into a baking pan. Add olive oil, garlic, rosemary, oregano, salt, pepper, and chili powder; mix until well combined.
  • Bake in the preheated oven until tender when poked with a fork, about 35 minutes. Remove from the oven and let cool before serving.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 44.2 g, Fat 18.4 g, Fiber 6.5 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 1016.9 mg, Sugar 4.6 g

ROASTED POTATOES, SHALLOTS, AND KALE WITH CARAMELIZED GARLIC DRESSING



Roasted Potatoes, Shallots, and Kale with Caramelized Garlic Dressing image

Categories     Garlic     Potato     Side     Roast     Thanksgiving     Vegetarian     Wheat/Gluten-Free     Stuffing/Dressing     Kale     Vegan     Shallot     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 Servings

Number Of Ingredients 6

1 pound small red potatoes (preferably about 1 inch in diameter)
1/2 pound shallots, cut lengthwise into eighths (about 1 1/2 cups)
1 tablespoon olive oil
4 large garlic cloves, unpeeled
1/2 pound kale (about 1 small bunch), rinsed and stems and tough ribs discarded
1 teaspoon red-wine vinegar

Steps:

  • Preheat oven to 450°F.
  • Quarter potatoes and in a bowl toss with shallots, 1 1/2 teaspoons oil, and salt and pepper to taste. Transfer mixture to a shallow baking pan.
  • Wrap garlic tightly in foil and put in pan with potatoes.
  • In a large bowl toss kale with remaining 1 1/2 teaspoons oil and salt and pepper to taste until combined well. Arrange kale in one layer in another shallow baking pan. Roast kale, potato mixture, and garlic in middle and bottom thirds of oven, switching position of pans in oven halfway through roasting and stirring vegetables occasionally, until potato mixture is golden brown and tender, kale is crisp, and garlic is soft, about 15 minutes. Transfer vegetables (except garlic) to a bowl and season with salt and pepper. Carefully remove garlic from foil and peel. In small bowl with a fork mash garlic with vinegar until smooth and season with salt and pepper. Add dressing to vegetables and toss. Potatoes may be made 4 hours ahead.
  • Serve potatoes hot or at room temperature.

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From cookieandkate.com
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NEW POTATOES CRUSHED AND ROASTED - THERESCIPES.INFO
Roasted New Potatoes Recipe: How to Make It - Taste of Home best www.tasteofhome.com. 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 6 ounce-weight: 186 calories, 7g fat (1g ...
From therecipes.info
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PAN-ROASTED FINGERLING POTATOES WITH SHALLOTS - STEVEN AND CHRIS
2014-04-15  · Chef Jonathan Collins shared this delicious crispy potato recipe with us. Ingredients. 4 pc shallots, peeled, halved 2 sprigs fresh thyme, picked 2 sprigs fresh rosemary, picked and chopped 1 pc ...
From cbc.ca
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ROASTED POTATO AND SHALLOT SALAD WITH MARINATED MUSHROOMS AND …
2019-03-07  · Parboiling the potatoes before roasting leads to tenderer flesh. Roasting the onions at a low oven temperature gives the sugars ample time to caramelize, for maximum sweetness. Whisking olive oil into the vinaigrette after using the blender prevents bitter flavors from developing. This robust salad pulls together a handful of hearty, delicious ...
From seriouseats.com
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ROASTED POTATOES AND SHALLOTS - THERESCIPES.INFO
In baking pan, toss potatoes and shallots with oil, rosemary and 1/2 tsp. salt. Roast for 15 to 20 minutes. In a small bowl, combine soy sauce, honey and mustard. Remove baking dish from oven and stir potato mixture. Mist a wire rack with cooking spray and place it on top of baking dish.
From therecipes.info
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ROASTED SHALLOTS AND PARSNIPS WITH BACON & WALNUT CRUMB
Preheat oven to 180°C (fan assisted). Toss the parsnips and shallots in olive oil and pile into a baking pan lined with baking paper. Season with a little salt and add rosemary. Roast for 30-40 minutes, or until parsnips are tender, shaking the pan to turn vegetables halfway through cooking. While the vegetables are cooking prepare the crumb.
From vegetables.co.nz
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Top Asked Questions

How to cook roast potatoes with shallots and salt?
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.
How long do you cook shallots in the oven?
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.
How far in advance can you roast shallots?
Shallots (but not potatoes) can be roasted (for 30 minutes only) 1 day ahead and chilled. How would you rate Roasted Potatoes and Shallots?
How long does it take to cook potatoes in a roaster?
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.

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