Roasted Fingerlings and Shallots
Course: UncategorizedServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
1 1/2 lb fingerling potatoes
6 lg shallots, skin removed and quartered
olive oil, kosher salt, fresh ground pepper
Fresh Sage leaves, whole and chopped
Directions
- Preheat oven to 425. Line two rimmed baking sheets with 2 pieces of parchment paper each.
- Scrub the potatoes and place on one sheets, if some are quite large or long, cut in half. Toss with olive oil, salt and pepper and some whole sage leaves. Place in the oven. Cook until tender and golden. Toss several times during cooking. Cook about 45-50 minutes.
- On the other cookie sheet, toss the quartered shallots with oil, salt and fresh ground pepper. Place in the oven for 30-40 minutes. You want them to caramelize. They should be tender, and golden, not melted.
- Once both are finished, toss in a bowl together with some fresh chopped sage, salt, pepper and a drizzle of good olive oil.
