Olive Oil Roasted Baby Gold Potatoes with Crispy Shallots

Loaded baked potatoes and mashed potatoes can kill your healthy dinner. When faced with healthy alternatives, don’t let healthy mean tasteless and lifeless! Paired with a roast chicken and seasonal veggies, my Olive Oil Roasted Golden Potatoes with Crispy Shallots are tender on the inside and lightly crispy on the outside. With the bright taste of a dash of extra virgin olive oil and the tangy taste of frizzled shallots, these little potatoes are the perfect (and easy!) accompaniment for your healthy dinner!

Makes: 4 side-portions

 

The Ingredients

24 oz. (1.5 lbs.) little golden potatoes, washed and cut in eighths

5 shallots, peeled

A drizzle of extra virgin olive oil

A dash of salt

 

The Steps

Preheat the oven to 375 degrees.

Split each shallot in half, on the crease. Slice shallot halves into thin rings (see pictures).

In medium bowl, add sliced potatoes, shallots, and a drizzle of olive oil. Toss until lightly dressed.

Place potato and shallot mixture on cookie sheet.

TIP: Place two layers of aluminum foil on the cookie sheet to avoid washing, if you’re lazy like me!

Add a light sprinkle of salt, and pop in the preheated oven for 40-50 minutes, until golden and shallot rings are crispy. Remove from oven. Serve while hot!

The Steps with Pictures

Preheat the oven to 375 degrees.

Split each shallot in half, on the crease. Slice shallot halves into thin rings.

In medium bowl, add sliced potatoes, shallots, and a drizzle of olive oil. Toss until lightly dressed.

Place potato and shallot mixture on cookie sheet.

TIP: Place two layers of aluminum foil on the cookie sheet to avoid washing, if you’re lazy like me!

Add a light sprinkle of salt, and pop in the preheated oven for 40-50 minutes, until golden and shallot rings are crispy. Remove from oven. Serve while hot!

 

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