Recipes & How-To's
Cast Iron Roasted Potatoes Garlic Shallots

Cast Iron Roasted Potatoes Garlic 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.

Cook time

40 mins

Recipe Difficulty

Easy

Yield

Makes about 6 cups

Ingredients

  • 1 tbsp canola oil
  • 2 lb unpeeled baby potatoes, halved (about 6 cups)
  • 2/3 cup roughly chopped shallots
  • 3 cloves garlic, thinly sliced
  • 1/2 cup no-salt-added chicken broth or All-Purpose Chicken Stock
  • 1 tbsp salted butter
  • 2 bay leaves
  • 1 sprig fresh thyme or � tsp dried thyme, crumbled
  • 3/4 tsp salt
  • 1/2 tsp freshly ground pepper

Directions

  1. Preheat oven to 425�F.
  2. Heat oil in a deep 12-inch cast iron frypan over medium-high heat. Add potatoes and saut� until golden brown, about 5 � 10 minutes. Stir in shallots and garlic; saut� 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 serving

*Ingredient not included in nutritional analysis.

163 calories, 4.6 g fat, 3.9 g protein, 27.9 g carbohydrate, 3.3 g fibre, 346 mg sodium