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  • 55minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsE
MineralsNatrium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) kosher salt

  2. 2 teaspoon(s) chopped fresh rosemary

  3. 1/2 teaspoon(s) freshly ground black pepper

  4. 3 pound(s) fingerling potatoes , scrubbed

  5. 16 shallots , halved

  6. 2 tablespoon(s) olive oil

Instructions Jump to Ingredients ↑

  1. Annie Schlechter/Woman's Day Heat oven to 450ºF.

  2. In a small bowl, combine salt, rosemary and pepper.

  3. To ensure that potatoes cook evenly, slice larger ones in half lengthwise and leave smaller ones whole.

  4. Set aside 1 tsp herb salt. Divide the potatoes and shallots between 2 rimmed baking sheets. Toss each pan with 1 Tbsp oil and half of the remaining herb salt. Roast until tender and golden brown, 30 to 35 minutes. Sprinkle with reserved herb salt.

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