SALT-ROASTED POTATOES, SHALLOTS, AND CHESTNUTS
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Time 2h45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Pour 1 cup salt into a 2-quart baking dish. Stand potatoes, chestnuts, and shallots upright in salt, nestled together with rosemary in between. Pour remaining 2 cups salt over top; shake dish gently to distribute evenly. Cover with parchment-lined foil and bake until potatoes and shallots are tender, about 2 hours. Keep covered at room temperature until ready to serve.
- Remove potatoes, chestnuts, and shallots from dish, rubbing off any large bits of salt. Discard salt and rosemary. Slice potatoes and shallots in half (or quarters, if large) and arrange on a serving platter with chestnuts (also cut in half, if large). Drizzle with oil; season with salt and pepper. Garnish with rosemary sprigs.
ROASTED POTATOES AND SHALLOTS
Provided by Ruth Cousineau
Categories Potato Side Christmas Thanksgiving Dinner Fall Winter Potluck Shallot Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F with rack in lowest position.
- 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.
- Roast, stirring occasionally, until shallots are golden, about 30 minutes.
- 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.
- Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.
CREAMY POTATO & SHALLOT GRATIN
How will you serve your potatoes this Christmas? If rich and creamy is your thing, try this indulgent gratin recipe
Provided by Good Food team
Categories Dinner, Side dish
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat most of the butter in a shallow pan. Add the shallots, bay leaf and thyme, and cook for 10 mins until soft, golden and sticky. Pour in the cream and bring to the boil. Turn off the heat, season with nutmeg and cayenne and leave to infuse.
- Meanwhile, heat oven to 200C/180C fan/ gas 6. Place the potatoes in a pan of cold water, bring to the boil, then drain. Butter a large gratin dish, then layer it up with potatoes and cream, finishing with a good ladle of cream and shallots. Use a fish slice to press everything down. You can now cover and chill it for up to a day before baking, if you like. Bake for 40 mins or until golden and the shallots are starting to crisp.
Nutrition Facts : Calories 438 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
THYME & CHESTNUT ROAST POTATOES
Add the festive flavours of chestnut and thyme to take standard roast potatoes up a Christmassy notch or two
Provided by Tom Kerridge
Categories Side dish
Time 1h30m
Yield Serves 6-8
Number Of Ingredients 4
Steps:
- Put the potatoes in a large pan and cover with cold salted water. Bring to the boil, then reduce the heat to a simmer and cook for 5 mins until just tender. Drain.
- Put the oil in a large roasting tin, then transfer the tin to the oven with the turkey for 10 mins. Remove the tin from the oven and carefully tip in the potatoes and thyme, turning to coat in the hot oil. When the turkey is cooked through, turn the oven up to 200C/180C fan/gas 6 and roast the potatoes for 40 mins. Turn the potatoes over and roast for 10-15 mins more until golden all over. Sprinkle over the chestnuts and roast for a final 10 mins until the chestnuts are heated through.
Nutrition Facts : Calories 325 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
YUKON GOLD MASHED POTATOES WITH ROASTED SHALLOTS
Roasted shallots and fresh thyme give these potatoes an added depth of flavor. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 75.9 calories, Carbohydrate 12.5 g, Cholesterol 0.9 mg, Fat 1.7 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 60.8 mg, Sugar 2.7 g
ROASTED NEW POTATOES WITH SHALLOTS
Make and share this Roasted New Potatoes With Shallots recipe from Food.com.
Provided by Parsley
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
WHOLE ROASTED SHALLOTS AND POTATOES WITH ROSEMARY
I wanted to roast shallots the other day and found this recipe on the back of the package. I'm so glad I tried it, it smells wonderful too! We had it with roast chicken, but I'm sure it would go equally well with roast lamb or beef.
Provided by -Sylvie-
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 270.1, Fat 10.4, SaturatedFat 1.5, Sodium 38.6, Carbohydrate 41.2, Fiber 4.1, Sugar 3.1, Protein 4.8
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