Roasted Shallots and Herb-Infused Baby Potatoes
Elevate your next meal with this delightful recipe featuring sweet roasted shallots and tender baby potatoes infused with fragrant rosemary. The combination of balsamic vinegar and extra virgin olive oil enhances the natural sweetness of the shallots while complementing the earthy flavor of the baby potatoes. Ideal as a side dish for roast chicken, lamb, or beef, this dish not only pleases the palate but also fills your kitchen with a warm, inviting aroma. Serve it warm to enjoy the lovely medley of flavors.
4
Servings
115
Calories
7
Ingredients
Ingredients
Shallots
11 ounces (peeled)
Baby Potatoes
1 1/2 lbs (washed and cut in half)
Extra Virgin Olive Oil
3 tablespoons (none)
Balsamic Vinegar
2 tablespoons (none)
Fresh Rosemary Sprigs
4 (whole)
Salt
to taste (none)
Fresh Ground Black Pepper
to taste (none)
Instructions
1
Preheat your oven to 180°C (350°F or Gas 4).
2
In a spacious baking tray, combine the extra virgin olive oil and balsamic vinegar, ensuring an even mixture. If balsamic vinegar is not to your taste or not available, you can omit it and still achieve a delicious result.
3
Add the fresh rosemary sprigs to the oil mixture, allowing their essence to infuse the dish.
4
Carefully add the peeled shallots and halved baby potatoes to the baking tray, then gently stir to ensure all the vegetables are evenly coated with the oil mixture.
5
Generously season to taste with salt and freshly ground black pepper, adjusting according to your preference.
6
Place the tray in the preheated oven and roast uncovered for approximately 1 hour, or until the potatoes are fork-tender. Check for doneness around the 45-minute mark, as cooking times may vary based on your oven and the size of the vegetables.
7
Throughout the roasting process, stir the vegetables 1 to 2 times to promote even cooking and flavor distribution.
8
Once roasted, remove from the oven and serve immediately. Enjoy the aromatic blend of flavors!
Nutrition Information
5.25g
Fat
1.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Roasted Shallots and Herb-Infused Baby Potatoes?
This is a flavorful side dish featuring sweet roasted shallots and tender baby potatoes infused with fresh rosemary and balsamic vinegar.
What type of potatoes should I use for this recipe?
The recipe calls for 1.5 lbs of baby potatoes, washed and cut in half.
How many shallots are needed?
You will need 11 ounces of peeled shallots.
What is the recommended oven temperature?
Set your oven to 180°C (350°F or Gas 4).
How long does it take to roast the vegetables?
The total roasting time is approximately 1 hour, though you should check them at the 45-minute mark.
Can I omit the balsamic vinegar?
Yes, if balsamic vinegar is not to your taste or unavailable, you can omit it and still achieve delicious results.
What oil is best for roasting these potatoes?
Extra virgin olive oil is recommended for the best flavor profile.
How do I prepare the rosemary?
Use 4 fresh rosemary sprigs and add them whole to the oil mixture to allow their essence to infuse the dish.
Should I peel the baby potatoes?
No, simply wash them and cut them in half; the skins are tender enough to eat.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
There are approximately 115 calories per serving.
Is this dish suitable for vegans?
Yes, the recipe uses only plant-based ingredients like potatoes, shallots, and olive oil.
What are the best main dishes to pair with these potatoes?
This side dish pairs exceptionally well with roast chicken, lamb, or beef.
How do I know when the potatoes are done?
The potatoes are ready when they are fork-tender and the shallots are sweet and roasted.
Do I need to stir the vegetables while they are in the oven?
Yes, stir the vegetables 1 to 2 times during roasting to ensure even cooking and flavor distribution.
Should the tray be covered during roasting?
No, the tray should remain uncovered throughout the roasting process.
What is the fat content per serving?
Each serving contains approximately 5.25g of fat.
What is the protein content of this dish?
This dish contains about 1.25g of protein per serving.
Can I use dried rosemary instead of fresh?
While fresh rosemary provides the best infusion, you can use dried rosemary if necessary, though the flavor profile may change.
How should I season the dish?
Generously season with salt and freshly ground black pepper to your preference.
Are the shallots left whole?
Yes, the shallots should be peeled and added to the tray, typically remaining whole to caramelize beautifully.
Is this recipe gluten-free?
Yes, all ingredients listed (potatoes, shallots, oil, vinegar, herbs) are naturally gluten-free.
Can I substitute the shallots for onions?
You can use pearl onions as a substitute, though shallots offer a unique sweetness that defines this dish.
What size baking tray is needed?
Use a spacious baking tray to ensure the vegetables are in a single layer for even roasting.
Can I make this dish ahead of time?
While best served warm and immediate, you can roast them ahead and reheat them in the oven to maintain texture.
Does this recipe use butter?
No, it uses extra virgin olive oil for a lighter, Mediterranean-inspired flavor.
How do I wash the baby potatoes?
Rinse them under cold water and scrub gently to remove any dirt before halving them.
What if my potatoes aren't tender after an hour?
If they aren't fork-tender, continue roasting in 5-10 minute increments as oven temperatures and potato sizes vary.
Is there any sugar in this recipe?
The recipe does not list added sugar; the sweetness comes from the caramelized shallots and balsamic vinegar.
Does this dish contain cholesterol?
No, this plant-based side dish is cholesterol-free.