SHALLOT AND ROSEMARY POTATOES

Name: SHALLOT AND ROSEMARY POTATOES
Cook time: 35 mins
Yield: Serves 8.
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

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

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

Pre-order your Thanksgiving feast

Skip the stress of last-minute shopping, prepping and cooking. Get your order in now before it's too late! Pre-order by Oct 7 for pickup on Oct 10 or 11.