Roasted Potatoes And Shallots

1. 1

   Preheat oven to 400u00b0F with rack in lowest position.

2. 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.

3. 3

   Roast, stirring occasionally, until shallots are golden, about 30 minutes.

4. 4

   Toss potatoes with remaining 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.

5. 5

   Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

6. 6

   Cooks' note: Shallots (but not potatoes) can be roasted (for 30 minutes only) 1 day ahead and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.