Shallot & Sage Accordion Potatoes

8 medium Yukon Gold potatoes (about 900g)
6 shallots, thinly sliced crosswise
Salt and pepper
4 tablespoons of olive oil
2 tablespoons finely chopped fresh sage leaves

Preparation Method
Preheat oven to 190C degrees

Make deep cuts into each potato, 1/4 inch apart, without completely cutting through

Place shallots in each cut (using about half the shallots) and season with salt and pepper

Arrange potatoes, cut sides down, in a 9-by-13-inch baking dish; dot with 2 tablespoons of olive oil. Scatter remaining shallots around potatoes

Tightly cover dish with foil and bake until potatoes are tender, about 40 minutes, flipping halfway through

Uncover and bake 15 minutes. Meanwhile, combine sage and remaining 2 olive oil

Increase oven temperature to 220C degrees. Top potatoes with sage oil; scoop up loose shallots and divide among potatoes, then bake until golden and crisp, 10 to 15 minutes more.

Source: Martha Stewart

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