Sunday, November 18, 2012

Roasted Baby Potatoes with Caramelized Shallots

This is the recipe originally destined to accompany Jerk Chicken but was put off for the Jamaican Rice and Beans that I'd fouled horrifically. I think these potatoes could have gone well with that chicken but was meant to go with the next roast.

Roasted Baby Potatoes with Caramelized Shallots
from Cooking Club of America
click to print

2 tbsp olive oil
1 1/2 tbsp coarse-grain Dijon mustard
1 tbsp chopped fresh thyme, plus sprigs for garnish
1/2 tsp coarse sea salt
1/2 tsp pepper
2 lb. assorted baby potatoes (red, gold, blue and/or fingerling), halved lengthwise
1 c sliced shallots (1/4 inch)

Heat oven to 400°F. Coat large rimmed baking sheet with cooking spray.

Combine olive oil, Dijon mustard, chopped thyme, sea salt, and pepper in large bowl.

Add potatoes and shallots; toss until coated. Arrange in single layer on baking sheet.

Bake 35 to 45 minutes or until potatoes are fork-tender and lightly browned and shallots are caramelized, turning with spatula every 10 to 15 minutes. Garnish with thyme sprigs.

Oh my freaking god these potatoes are so good! The shallots caramelized nicely, the potato edges were nicely crisped while their flesh succulent and tender, beautifully flavored with mustard. I'm finding that fingerling potatoes are in the running to replace Russets as my favorite.

  • olive oil: $0.23
  • fresh thyme: $0.20
  • fingerling potatoes: $6.88
  • shallots: $0.50

Total: $7.81 or about $1.95 for each of four servings.