Roasted Potatoes and Shallots

By lorik

Ingredients

• 2 medium Yukon Gold potatoes, scrubbed and sliced 1/2 inch thick
• 8 shallots, peeled and halved lengthwise
• 3 tablespoons olive oil
• Salt and pepper
• 1 teaspoon dried thyme

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Toss potatoes, shallots, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent and shallots begin to soften, about 5 minutes, shaking bowl halfway through cooking. Drain well.

2. Heat 2 Tablespoons oil in large non stick skillet over medium high heat. Add potato mixture and thyme and cook until potatoes are browned, about 5 minutes.