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Tuesday, May 11, 2010

Roasted Potatoes With Shallots

Here is an amazing side dish that gets requested all the time. It beats the hell out of french fries!

Roasted fingerling potatoes with shallots and garlic
Start off with assorted fingerling potatoes. You can usually find these at your local grocery store in a small bag around the potato section. Or if you have access to a farmers market that would work too. 

You will need
  • Potatoes 1 lb.
  • Shallots 3 or 4 
  • Garlic cloves 8 or 9
  • Olive oil - Some glugs (2 -3 tbsp)
  • Paprika - 1 tsp
  • Oregano - 1 handful fresh or dried
  • Salt and pepper to taste
Wash and cut the fingerling potatoes in half and put in a bowl.  You can find all you need to know about fingerling potatoes here.
Cut up your shallots to potato size pieces like so.

Throw them into the bowl too.

Add the peeled garlic.

Toss in the olive oil and add the spices a few at a time to get an even coating all over the potatoes.

I found some really cool spices from the savory spice shop in Boulder Co. This particular paprika actually adds some flavor as well as color to the potatoes.

Ok you're basically done.

Just throw all the stuff into a glass baking dish. Cover it if you want a faster cooking time, don't if you would like things a little more crispy and let them bake at 400 degrees for about 45 minutes. Stir it about halfway through so the stuff on the top can get some of the oil action in the bottom of the dish.


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