A delightful twist on a classic side dish, featuring roasted potatoes and shallots infused with aromatic herbs.
Preheat your oven to 400°F.
Preheating the oven ensures even cooking and a crispy texture.
Wash and halve the baby potatoes.
Cut the potatoes into similar sizes for uniform roasting.
Peel and quarter the shallots.
Shallots add a sweet and mild onion flavor to the dish.
In a mixing bowl, combine the potatoes, shallots, olive oil, rosemary, thyme, salt, and black pepper. Toss until evenly coated.
Ensure all ingredients are well coated with the olive oil and seasonings for maximum flavor.
Spread the mixture in a single layer on a baking sheet.
Using a single layer prevents steaming and promotes crispiness.
Roast in the oven for 35-40 minutes, stirring halfway through, until the potatoes are golden and tender.
Stirring halfway ensures even roasting on all sides.
Serve warm as a side dish or store leftovers for later use.
Leftovers can be reheated in the oven to regain their crisp texture.
