Cast Iron-Roasted Potatoes with Garlic and Shallots

This recipe is a one pot side dish you don’t want to miss. It is so easy and the subtle sweetness of the baby potatoes in complemented by the fragrant herbs.



Yield: Makes about 6 cups.

Cast Iron-Roasted Potatoes with Garlic and Shallots


  • 1 tbsp canola oil
  • 2 lb unpeeled baby potatoes, halved (about 6 cups)
  • ⅔ cup roughly chopped shallots
  • 3 cloves garlic, thinly sliced
  • ½ cup no-salt-added chicken broth or All-Purpose Chicken Stock
  • 1 tbsp salted butter
  • 2 bay leaves
  • 1 sprig fresh thyme or ¼ tsp dried thyme, crumbled
  • ¾ tsp salt
  • ½ tsp freshly ground pepper


  1. Preheat oven to 425°F.
  2. Heat oil in a deep 12-inch cast iron frypan over medium-high heat. Add potatoes and sauté until golden brown, about 5 – 10 minutes. Stir in shallots and garlic; sauté for 1 minute. Add remaining ingredients and stir to combine. Bring to a boil.
  3. Remove frypan from heat and cover with foil. Transfer to oven and bake until potatoes are tender, about 18 – 20 minutes. Discard bay leaves and thyme sprig.
Nutritional analysis per 1 cup serving: 163 calories, 4.6 g fat, 3.9 g protein, 27.9 g carbohydrate, 3.3 g fibre, 346 mg sodium