Roasted Potatoes and Shallots

 

This recipe really isn't necessary. Here's the gist: chop up some Yukon gold potatoes, slice some shallots, and toss them both in a little olive oil. Spread on a baking sheet, season generously with salt and pepper, and roast. Roast 'till they're tender in the center, crispy on the outside, and glowing golden brown. Then devour. Don't worry about measurements, just go with what feels right. I've never roasted a vegetable that didn't make me swoon. A hot oven can do magical things.

INGREDIENTS
2 lbs. small Yukon gold potatoes, quartered
6 shallots, peeled and quartered lengthwise
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper

DIRECTIONS
1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil.

2. In large bowl, toss to coat potatoes and shallots with olive oil. Season with salt and pepper. Spread on the prepared baking sheet and roast in preheated oven for 40-50 minutes, turning occasionally, until the potatoes are tender and crusty brown.

Serves 4.

(Adapted from Gourmet)