Yukon Golds go creamy and crusty at the same time when roasted with caramelized shallots. Although salt and pepper are all this dish needs, a spoonful of gravy on top is certainly welcome.
Shallots (but not potatoes) can be roasted (for 30 minutes only) 1 day ahead and chilled.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°F with rack in lowest position.
Step 2
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.
Step 3
Roast, stirring occasionally, until shallots are golden, about 30 minutes.
Step 4
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.
Step 5
Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.
