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Thyme Roasted Potatoes and Shallots

Photo: Jennifer Causey
Yield

Serves 4 (serving size: 1/2 cup)

This quick, versatile side dish complements any main, especially those with boldly flavored sauces or marinades. New potatoes cook quickly when halved, so pair this dish with an easy main, such as grilled chicken or salmon. Roasting potatoes is a great way to get the satisfying side dish crunch you crave without the calories of French fries. You can easily adjust this recipe to your palate preferences, but we think the thyme-shallot combo brings out the best flavor of this easy potato side dish. Save this one for busy weeknights, or when you need a little lightened up comfort food on the side. 

Ingredients

  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound new potatoes, halved
  • 4 large shallots, quartered
  • 2 teaspoons chopped fresh thyme

Nutrition Information

  • calories 129
  • fat 3.6 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 3 g
  • carbohydrate 23 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 261 mg
  • calcium 14 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place a rimmed baking sheet in oven. Preheat oven to 475°F (leave pan in oven as it preheats).

  2. Combine oil, salt, pepper, potatoes, and shallots in a bowl; toss to coat. Add potato mixture to pan; bake at 475°F for 15 minutes or until potatoes are tender when pierced with a fork, stirring once after 7 minutes. Carefully remove pan from oven; sprinkle with thyme.