It’s funny how little time I spend planning side dishes, because I’m convinced that if the kiddos could they’d make an entire meal of them. While I have days where I wonder why I challenge their logic on the matter, I always come back to planning an entrée then picking a starch and vegetable. Okay, it isn’t always a starch and a vegetable but more often than not, there is a starch from column A and a vegetable from column B making its way onto the dinner plate. That isn’t to say we don’t have some great side dishes with our meals. We definitely do, and these roasted potatoes are a fine example of that.
I’m a big fan of Trader Joe’s. I don’t do all of our shopping there, but when I have errands to run that bring me near the Trader Joe’s closest to us, I stop in for a few favorite items. One of those favorite items is a bag of what they market as “Teeny Tiny Potatoes,” a bag of these adorable fingerling potatoes that beg to be drizzled with olive oil and roasted. That’s exactly what I did with them. You don’t need to make a special trip to Trader Joe’s for these potatoes. I have found baby or fingerling potatoes in my local supermarket, but they are a little larger than these so you might have to roast them a little longer. Alternately, you can cut up a Russet or Yukon gold potato into one-inch cubes and roast them just like these. They might not be as “fun” as “Teeny Tiny Potatoes,” but they will be equally delicious. No matter which potato you start with, this is an easy side dish that will take care of itself in the oven while you prepare dinner. I like to leave this at shallots, salt, and pepper. The shallots get nice and crispy lending this a great texture. If you like, you can add dried or fresh herbs as well.
Roasted Shallot Potatoes
- 1 lb. bag Trader Joe’s Teeny Tiny Potatoes (or 1 lb. other baby or fingerling potatoes, or Russet or Yukon Gold potatoes cut into 1 inch cubes).
- 1 medium shallot, minced
- 4 Tbsp. olive oil
- salt and pepper
Heat the oven to 375 degrees.
Place the potatoes into a large mixing bowl.
Add the olive oil, shallot, and salt and pepper to the bowl and stir to evenly coat the potatoes.
Spread the coated potatoes evenly out over a baking sheet that has been lined with parchment paper.
Roast the potatoes for 40-45 minutes, until they are easily pierced with a fork. About halfway through cooking, flip the potatoes with a spatula.
Makes 3-4 generous side servings.
Source: Diana Dishes original