Yield: 4 to 6 Servings

Adapted from Food & Wine

1984: A simply dish that makes a wonderful accompaniment to a roast. Shallots cooked this way are a great treat.

• 2lb potatoes
• 1lb shallots
• salt
• pepper
• rendered beef fat or commercial duck/goose fat

Peel potatoes and half crosswise. Place in pan, add water to cover and add salt to taste (1-2 tsp). Bring to boil, reduce heat and simmer, covered for 15 minutes. Drain.

Remove loose and broken skin from shallots. It is not necessary to peel shallots

When potatoes are cool enough to handle, cut in half lengthwise twice to quarter. Each piece is now 1/8th potato.

Paint sheet pan(s) with rendered fat. Arrange potatoes and shallots in single layer, drizzle with fat. Season with salt and pepper.

Roast for 35 minutes in 325°F oven while roast finishes. After removing roast raise oven temperature to 400°F. Remove shallots to dish and cover. Continue roasting potatoes for another 25-30 minutes.