Roasted New Potatoes With Shallots Recipes

Steps:

• Preheat the oven to 450 degrees.
• Combine the potatoes with the shallots in a large bowl.
• Add all remaining ingredients; toss to coat evenly.
• Pour the mixture into a shallow baking dish and roast for about 30 minutes, mixing about halfway through.

Steps:

• Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with the oil, 1 tablespoon salt, and season with pepper. Transfer to an aluminum foil-lined baking sheet and arrange in a single layer. Bake until the shallots are browned and tender, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard. Gently squeeze the shallots from their skins and season with salt and pepper to taste. Serve warm or at room temperature.

Steps:

• Generously butter a 4-quart baking dish. Peel the potatoes and cut into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
• Heat 1/2 inch vegetable oil in a large pot over medium-high heat. Working in batches, fry the shallots until they are slightly golden, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.
• Drain the potatoes in a large colander. Place them back in the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients. Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, 1/2 teaspoon kosher salt and 1 teaspoon pepper. Mash to combine.
• Preheat the oven to 350 degrees F. Spread three-quarters of the shallots in the bottom of the baking dish. Scoop the mashed potatoes on top and spread them over the shallots. Sprinkle the remaining shallots on top of the potatoes.
• Cut the remaining 1/2 stick butter into pieces and sprinkle over the potatoes. Bake until the butter is melted and the potatoes are warmed through, 25 to 30 minutes.
• The potatoes can be made a day ahead through the end of step 4; cover and refrigerate. Before serving, dot with butter and bake for an hour.

Steps:

• Heat oven to 350 degrees.
• Rub shallots (in their skins) and whole garlic heads with oil; place on baking sheet. Bake 30 minutes. Remove shallots and continue to roast garlic until very soft, 20-25 minutes longer. Let cool. Squeeze garlic and shallots from skins and mince.
• Meanwhile, boil potatoes in large pot of lightly salted water until tender, 15-20 minutes.
• Drain potatoes well and return to pot. Add shallots and garlic, sour cream, butter, and salt and pepper to taste and mash with potato masher. Transfer to serving dish and serve hot.

Steps:

• Preheat oven to 400 degrees. In a large roasting pan, toss potatoes with oil, and season with salt and pepper. Roast in oven until potatoes are tender when pierced with a fork, about 50 minutes.
• Line a serving bowl or platter with the herbs. Transfer hot potatoes to bowl on top of herbs, and serve.

Steps:

• Preheat oven to 400 degrees. On a large rimmed baking sheet, toss potatoes and shallots with oil; season with salt and pepper.
• Push vegetables to edges of baking sheet; place roast in the center. Turn roast to coat with oil on pan, and season generously with salt and pepper.
• Roast, tossing potatoes and shallots occasionally, until an instant-read thermometer inserted in center of meat registers 130 degrees; for medium-rare, 40 to 50 minutes. Let beef rest 10 minutes, loosely covered with aluminum foil, before slicing and serving with potatoes and shallots.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
• Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
• Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.

Steps:

• Preheat oven to 400ºF.
• Oil a large baking sheet.
• Whisk the olive oil, vinegar, shallots, thyme, rosemary, and fennel seeds together in a large bowl.
• Add the potatoes.
• Sprinkle generously with salt and pepper.
• Toss to coat.
• Using a slotted spoon, transfer the potatoes to the prepared sheet, spreading in a single layer.
• Reserve oil mixture in the bowl.
• Roast the potatoes until tender and golden, stirring occasionally, about 1 hour.
• Return potatoes to reserved oil mixture in bowl and toss again. (Can be prepared 6 hours ahead; cover and refrigerate. Transfer to a baking sheet and rewarm in a 400ºF oven about 6-9 min, stirring occasionally).
• Transfer to a bowl, garnish with some fresh herbs and serve.

Steps:

• Preheat oven to 375°F. Cook butter and fresh sage in small saucepan over medium-heat until butter simmers and is well flavored with sage, about 4 minutes.
• Toss potatoes with dried sage and 2 tablespoons sage butter in bowl. Sprinkle with salt and pepper. Transfer potatoes to 2 baking sheets. Bake 20 minutes.
• Toss shallots in same bowl with 1 tablespoon sage butter. Season with salt and pepper. Divide shallots between baking sheets. Roast until potatoes and shallots are tender and golden, turning occasionally, about 35 minutes longer. Transfer potatoes and shallots to large bowl. Add remaining sage butter; toss. Season with salt and pepper.

Steps:

• Preheat the oven to 400ºF.
• Cut the ends off the shallots and peel them. If you are struggling with getting the skin off, make a shallow cut along the length of the shallot and then peel. Place them on a small baking sheet and drizzle them lightly with olive oil.
• Pour on the balsamic vinegar and sprinkle with a good pinch of salt and a few grinds of pepper. Use a rubber spatula or your hands to mix well.
• Lay down the thyme sprigs and cover the pan with foil. Bake for 20 minutes, then remove the foil and bake for another 15 minutes. Remove and discard the thyme sprigs. Allow to cool slightly and serve.

Steps:

• Preheat oven to 180°C/350°F/Gas 4.
• In a large baking tray mix the olive oil and balsamic vinegar (you can leave the balsamic vinegar out if you don't have any or don't like it), add the whole twigs of rosemary.
• Add the shallots and potatoes, stir so everything gets coated well.
• Season to taste with salt and pepper.
• Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes.
• Stir once or twice while roasting.

Steps:

• Pre-heat the oven to 200C/400F/Gas 6.
• Par-boil the potatoes for 3 to 5 minutes and then drain well.
• Place the potatoes into a large bowl with the oil, mustard, salt, pepper, shallots and garlic and mix well.
• Toss the potatoes well so they are all evenly coated with the seasonings, oil and mustard.
• Transfer them to a roasting tray and roast them in the pre-heated oven for 35 to 45 minutes or until the mustard forms a golden crust and the potatoes are crisp and cooked.
• Gently toss them in the tin before serving hot with chicken, sausages, roasts, stews or with burgers and pies.

Steps:

• Preheat the oven to 400°F. On a large, rimmed baking sheet, toss the potatoes and shallots with the oil; season with salt and pepper.
• Push the potatoes and shallots toward the edges of the baking sheet; place the roast in the center. Turn the roast to coat with the oil on the pan and season generously with salt and pepper.
• Roast, tossing the potatoes and shallots occasionally, until an instant-read thermometer inserted in the center of the beef registers 130°F (for medium-rare), 40 to 50 minutes. Let the beef rest, loosely covered with aluminum foil, before slicing and serving with the potatoes and shallots.
• Lemon-thyme green beans
• In a large skillet with a tight-fitting lid, bring 1/2 inch water to a boil; salt generously.
• Add the green beans; reduce to a simmer, and cover the skillet. Steam the beans, tossing occasionally, until crisptender, 6 to 10 minutes.
• Pull the lid back slightly, and tilt the skillet to drain the water from the green beans; add the lemon juice, butter, and thyme. Season with salt and pepper, and toss to melt butter. Serve the green beans garnished with additional thyme, if desired.

Steps:

• Preheat oven to 400°F. Combine potatoes, carrots, shallots and oil in large bowl. Sprinkle with salt and pepper. Toss to coat. Transfer vegetables to roasting pan. Roast until vegetables are almost tender, stirring occasionally, about 45 minutes. Add rosemary and roast until vegetables are golden brown and tender, about 15 minutes longer. Transfer vegetables to bowl.