This is a simple and delicious dish. I often make this with grilled steak or fish. I used fingerling potatoes, but if they aren’t available, you can use small red or purple potatoes as a substitute. If you aren’t familiar with fingerling potatoes, they are potatoes which naturally grow much smaller than conventional potatoes. They tend to be elongated and slightly knobbly, making them very finger-like in shape. The colors run the gamut from creamy white to rich purple. They come in waxy and starchy varieties and are very flavorful.
Roasted Fingerlings and Shallots
1 1/2 pounds fingerling potatoes
1 large shallot
2 tablespoons finely chopped rosemary
3 tablespoons olive oil
salt and pepper
Thinly slice the potatoes.
Slice the shallots a little thicker. Separate the rings.
Finely chop the rosemary.
Place potatoes, shallots, rosemary, olive oil, salt and pepper on a rimmed baking sheet. Toss all together to coat potatoes and shallots. Make sure potatoes are coated well or they will stick to baking sheet. You can line the sheet with foil or a silpat.
Bake at 425 degrees for 20-30 minutes, stirring after 10 minutes.