Roasted Potatoes and Shallots

Ingredients

• 3 tablespoons olive oil extra-virgin divided
• 6 large shallots peeled halved lengthwise
• 1.5 pounds yukon gold potatoes peeled quartered

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat oven to 400°F with rack in lowest position.
2. Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
3. Roast, stirring occasionally, until shallots are golden, about 30 minutes.
4. Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
5. Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.
6. Shallots (but not potatoes) can be roasted (for 30 minutes only) 1 day ahead and chilled.