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Roasted Rosemary Potatoes with Garlic and Shallots Recipe

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This recipe for Roasted Rosemary Potatoes with Garlic and Shallots, by , is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, November 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 large russet potatoes (about 4 1/2 pounds), peeled and cut into 1 1/2-inch pieces
1 cup pearl onions or cipollini, blanched and peeled
12 medium shallots, peeled
2 Tbsp. fresh chopped rosemary
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
24 large garlic cloves

Directions:
Directions:
Preheat oven to 425. In a large mixing bowl, combine potatoes, onions, shallots, rosemary, olive oil, salt and pepper. Transfer mixture to a large jelly-roll pan and spread into one layer. Bake about 30 minutes.

Remove pan from oven. Add garlic cloves and toss to combine. Return pan to oven and continue to bake until potatoes are crisp and fork-tender, 30 to 40 more minutes, turning vegetables twice during cooking. Serve warm.

Number Of Servings:
Number Of Servings:
10

 

 

 

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