Active Time

　　15 min

　　Total Time

　　1 1/2 hr

　　Yukon Golds go creamy and crusty at the same time when roasted with caramelized shallots. Although salt and pepper are all this dish needs, a spoonful of gravy on top is certainly welcome.

　　

Ingredients

Makes 6 servings

　　6 large shallots, peeled and halved lengthwise

　　3 tablespoons extra-virgin olive oil, divided

　　1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered

　　

Step 1

Preheat oven to 400°F with rack in lowest position.

　　

Step 2

Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.

　　

Step 3

Roast, stirring occasionally, until shallots are golden, about 30 minutes.

　　

Step 4

Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.

　　

Step 5

Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

　　Cooks’ note:

　　Shallots (but not potatoes) can be roasted (for 30 minutes only) 1 day ahead and chilled.