Roasted Shallot Potato Cake 21 Club Recipes

WHOLE ROASTED SHALLOTS AND POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 180°C/350°F/Gas 4.
• In a large baking tray mix the olive oil and balsamic vinegar (you can leave the balsamic vinegar out if you don't have any or don't like it), add the whole twigs of rosemary.
• Add the shallots and potatoes, stir so everything gets coated well.
• Season to taste with salt and pepper.
• Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes.
• Stir once or twice while roasting.

ROASTED POTATOES AND SHALLOTS

Steps:

• Preheat oven to 400°F with rack in lowest position.
• Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
• Roast, stirring occasionally, until shallots are golden, about 30 minutes.
• Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
• Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

ROASTED CAULIFLOWER WITH SHALLOTS, ORANGE AND THYME

Steps:

• Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
• In large bowl, mix cauliflower, shallots, olive oil, salt and pepper. Spread in pan. Roast 35 minutes; stir. Roast 15 to 20 minutes longer or until browned and tender.
• Toss roasted cauliflower with thyme and orange peel. Top with pine nuts.

ROASTED NEW POTATOES WITH SHALLOTS

Steps:

• Preheat the oven to 450 degrees.
• Combine the potatoes with the shallots in a large bowl.
• Add all remaining ingredients; toss to coat evenly.
• Pour the mixture into a shallow baking dish and roast for about 30 minutes, mixing about halfway through.

THYME ROASTED POTATOES AND SHALLOTS

Steps:

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

CREAMY POTATO & SHALLOT GRATIN

Steps:

• Heat most of the butter in a shallow pan. Add the shallots, bay leaf and thyme, and cook for 10 mins until soft, golden and sticky. Pour in the cream and bring to the boil. Turn off the heat, season with nutmeg and cayenne and leave to infuse.
• Meanwhile, heat oven to 200C/180C fan/ gas 6. Place the potatoes in a pan of cold water, bring to the boil, then drain. Butter a large gratin dish, then layer it up with potatoes and cream, finishing with a good ladle of cream and shallots. Use a fish slice to press everything down. You can now cover and chill it for up to a day before baking, if you like. Bake for 40 mins or until golden and the shallots are starting to crisp.

ROASTED SHALLOT-POTATO CAKE `21' CLUB

Steps:

• In a skillet heat oil over moderately high heat until hot but not smoking and sauté shallots, stirring occasionally, until soft and caramelized, 10 to 15 minutes.
• While shallots are sautéing, peel potatoes and in a food processor fitted with fine julienne or shredding blade shred potatoes. (Alternately, coarsely shred potatoes on small teardrop-shaped holes of a 4-sided grater.)
• Into shallots stir thyme, pepper, and salt to taste.
• Preheat oven 325°F.
• In an ovenproof 10-inch non-stick skillet (or a 10-inch non-stick skillet with handle covered with a double thickness of foil) heat butter over moderately high heat until hot but not smoking and spread half of potatoes evenly over bottom of skillet, pressing with back of a spatula. Spread shallots over potatoes with a slotted spoon and top with remaining potatoes in an even layer, gently pressing with back of spatula. Cook potato cake over high heat until underside begins to brown, about 2 minutes. Reduce heat to low and cook potato cake until underside is golden, 5 to 7 minutes.
• Roast potato cake in oven until underside is a rich golden brown, about 15 minutes (top will still be white.) Invert a plate or baking sheet without sides over skillet and carefully invert potato cake onto it. Carefully slide potato cake back into skillet and roast 20 minutes more.
• Sprinkle potato cake with more pepper and salt to taste and cut into wedges.

ROASTED GARLIC AND SHALLOT MASHED POTATOES

Steps:

• Cut the tip off a garlic head and cut the ends off of shallots. Drizzle all with olive oil and sprinkle with salt and pepper. Wrap in foil and roast at 350 degrees For 35-40 minutes.
• Meanwhile, peel and cube Yukon potatoes. I shoot for about 1 1/2-2 inch potato cubes. Boil in lightly salted water until the potatoes are very tender, 15-20 minutes.
• Drain potatoes and return to hot pan. Mash with a potato masher or large fork until they potatoes are mostly mashed. You can also run the potatoes through a ricer if you have one or even grate them with a box grater.
• When garlic and shallot or roasted, peel and either finely chop or pulse in a food processor to form a paste.
• Add butter, sour cream, and garlic/shallot paste to the potatoes. Continue to mash until the potatoes are very creamy.
• Optionally, you can add potatoes to a stand mixer and whip with a paddle attachment until very creamy.
• If potatoes are dry, you can some warm milk by 1/3-1/2 cup until very creamy.
• Season mashed potatoes with salt and pepper to taste and serve while warm.
• Garnish with fresh chives!