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Roasted Rosemary Potatoes with Garlic, Shallots and White Wine. Recipe

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This recipe for Roasted Rosemary Potatoes with Garlic, Shallots and White Wine. is from Florida Cocker Spaniel Rescue , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 or 7 large Yukon Gold Potatoes cut into bite size or 1 1/2 inch pieces.
1 cup pearl white onions - blanched and peeled ( the Birdseye Frozen White Pearl Onions are very good for this dish too!)

12 medium Shallots, peeled and sliced
2 Tablespoons Fresh chopped Rosemary
1/3 cup Olive Oil
1 Cup or more of Dry White Wine ( I use Pinot Grigio)
1 tsp Sea Salt
Freshly Ground Pepper
20 large garlic cloves
1. Preheat oven to 425F.

Directions:
Directions:
In a large mixing bowl combine potatoes, onions, shallots, rosemary, white wine, olive oil, salt and pepper.

( I usually prepare this the night before and let it marinade overnight in the fridge, tossing occasionally)

When ready to bake transfer to a large shallow baking pan and spread into one layer.

Bake about 30 minutes. ( There should be enough liquid to cover the potatoes approximately half way - this will evaporate eventually as the potatoes absorb most of the juice when done.)

2. Remove pan from oven, Add garlic cloves and toss to combine.

Return the pan to the oven and and continue to bake for approximately 30 - 40 more minutes ( turning them once or twice before done)
or until potatoes are brown, crisp and fork tender.

Serve warm.

Enjoy!!!!!
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15-20 minutes

 

 

 

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