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Categories:
baking shallots garlic rosemary sprigs thyme extra-virgin olive oil unsalted butter kosher salt freshly ground pepper
Viewed: 50 - Published at: 6 years agoIngredients
- 3 pounds large Yukon Gold or medium baking potatoespeeled, halved lengthwise and cut in half crosswise on the diagonal
- 5 large unpeeled shallots, quartered lengthwise
- 3 large unpeeled garlic cloves, lightly smashed
- 4 medium rosemary sprigs
- 1 tablespoon thyme leaves
- 1/4 cup extra-virgin olive oil
- 2 tablespoons unsalted butter, melted
- Kosher salt
- Freshly ground pepper
Method
- Preheat the oven to 425.
- Set a large rimmed baking sheet on the lowest rack of the oven.
- In a large bowl, toss the potatoes with the shallots, garlic, rosemary sprigs, thyme, olive oil and butter.
- Season with salt and pepper.
- Remove the hot baking sheet from the oven and scrape the potatoes onto it, spreading them in an even layer.
- Roast on the bottom rack for 40 to 45 minutes, turning occasionally, until the potatoes are golden and crisp.
- Transfer to a platter and serve.
