• Ingredients: 30
  • Serves: 6
  • Prep: 15 min
  • Bake: 1 1/2 hr

Roasted potatoes and shallots with large shallots, peeled and halved lengthwise, extra-virgin olive oil, divided, medium yukon gold potatoes, peeled and quartered. To make this roasted potatoes and shallots for 6 persons you will need 15 min for preaparation and 1 1/2 hr for baking.

Ingredients

For roasted-garlic and vegetable stock:

  • 1 large head garlic
  • 2 tbsps. olive oil plus additional for drizzling
  • 1 leek, quartered and washed
  • 1 onion, left unpeeled, quartered
  • 2 carrots, quartered
  • 1 parsnip, quartered
  • 2 celery ribs, quartered
  • 1 Turkish or 1/2 California bay leaf
  • 1/2 tsp. black peppercorns
  • 1 1/2 cups dry white wine
  • 1/3 cup soy sauce
  • 6 cups cold water

For potatoes:

For gravy:

  • 5 tbsps. unsalted butter
  • 1/3 cup all-purpose flour

Optional:

  • 1 tsp. white-truffle oil

To serve:

  • Special equipment: stand mixer with paddle attachment and dough hook, pasta machine or rolling pin, pizza stone or heavy baking sheet, food processor

Dippers

Directions

  1. Step 1 Preheat oven to 400°F with rack in lowest position.
  2. 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.

    For this step you will need

  3. Step 3 Roast, stirring occasionally, until shallots are golden, about 30 minutes.
  4. 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.

    For this step you will need

  5. Step 5 Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

    For this step you will need

Nutrition information

Calories 204 Carbohydrates 33 g (11%)
Fat 7 g (11%) Protein 4 g (9%)
Saturated Fat 1 g (5%) Sodium 17 mg (1%)
Polyunsaturated Fat 1 g Fiber 5 g (20%)
Monounsaturated Fat 5 g Cholesterol 0