Recipe: Pot-Roasted Potatoes and Shallots with Rosemary and Thyme

POT-ROASTED POTATOES AND SHALLOTS
WITH ROSEMARY AND THYME

"Covering and baking winter vegetables makes them moist and juicy. You can do the same with carrots, turnips, parsnips, whole small onions or chunks of rutabaga."

3/4 pound tiny red potatoes
3/4 pound tiny white potatoes
3/4 pound shallots
2 tablespoons extra-virgin olive oil
1 sprig rosemary
1 sprig thyme
2 bay leaves
1 1/2 teaspoons coarse sea salt
Freshly milled pepper
Finely chopped fresh parsley for garnish

Preheat oven to 450 degrees F.

Combine the potatoes in a heavy 3-quart casserole or pot with a lid.

Slice off the tops of the shallots. Scrub the roots but leave intact. Make a vertical slit on the side of each shallot and peel off the skins. Add them to the pot with the potatoes.

Add the oil, rosemary, thyme, bay leaves, salt and pepper to taste. Toss lightly to coat.

Cover and roast for 45 minutes, shaking the pot occasionally for even browning. It is done when the potatoes are creamy on the inside but still hold their shape, and the shallots are well caramelized. Serve sprinkled with chopped parsley.

Makes 4 servings
Source: The Modern Vegetarian Kitchen by Peter Berley