FAIRWAY, KS (KCTV) -
Total recipe time: 40-50 minutes; Makes 8 servings
Courtesy of Chef Jim Tinkham
1/2 lb. purple Peruvian potatoes, scrubbed clean
1/2 lb. Red Bliss potatoes, scrubbed clean
1/2 lb. small new potatoes, scrubbed clean
8 small garlic cloves, sliced
2 large shallots, peeled, quartered and sliced
Rosemary or thyme sprigs
Salt and pepper (to taste)
1 tsp olive oil
- Heat oven to 375°F.
- Cut Peruvian potatoes in half, about the same size as the small new potatoes. Cut Red Bliss potatoes in half also.
- Place all potatoes, garlic cloves, shallots and rosemary sprigs in a bowl; toss with oil, salt and pepper. Place on a baking sheet.
- Place coated potatoes in oven. Roast about 30 to 40 minutes. Shake baking sheet occasionally, until potatoes are nicely browned and fork tender, and the garlic cloves and shallots are caramelized.
- Remove rosemary sprigs and serve immediately.
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