Book your group cooking class
Our private group, youth, and team-building cooking classes in Calgary are the perfect way to cook, laugh, and learn together. Led by Red Seal Chefs, our cooking classes welcome all ages and skill levels.
SHALLOT AND ROSEMARY POTATOES
Put this blend of baby potatoes, shallots and rosemary in a foil packet and grill them on the barbecue. They’re a great side dish to go with burgers, steak, fish or other grilled fare.
Yield: Serves 8.
July 02, 2019
SHALLOT AND ROSEMARY POTATOES
Ingredients
- 2 lb unpeeled baby yellow potatoes, halved (about 6 cups)
- 12 peeled shallots, halved lengthwise
- 2 tbsp canola oil
- 2 sprigs fresh rosemary
- 1 tsp salt
- 1 tsp freshly ground pepper
Directions
- Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
- Combine all ingredients in a bowl. Place potato mixture in centre of a large piece of heavy-duty foil. Bring edges of foil together to form a packet; close all edges with tight double folds.
- Cook, turning packet over after 15 minutes, until potatoes and shallots are tender, about 30 - 35 minutes. Remove from heat.
- Open packet; remove and discard rosemary before serving.
Nutritional analysis per serving:
148 calories, 3.5 g fat, 3.7 g protein, 26.7 g carbohydrate, 3.4 g fibre, 308 mg sodium