{"id":660,"date":"2017-11-22T13:44:02","date_gmt":"2017-11-22T21:44:02","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=660"},"modified":"2024-06-26T21:21:05","modified_gmt":"2024-06-26T21:21:05","slug":"oven-roast-potatoes-shallots","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2017\/11\/22\/oven-roast-potatoes-shallots\/","title":{"rendered":"Oven Roast Potatoes &amp; Shallots"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4 to 6 Servings<\/h5>\n<h6 style=\"text-align: center;\">Adapted from Food &amp; Wine<\/h6>\n<p>1984: A simply dish that makes a wonderful accompaniment to a roast. Shallots cooked this way are a great treat.<\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">lb potatoes <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb shallots<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt<\/span><\/li>\n<li><span class=\"id-ingredient-name\">pepper<\/span><\/li>\n<li><span class=\"id-ingredient-name\">rendered beef fat or commercial duck\/goose fat<\/span><\/li>\n<\/ul>\n<p>Peel <strong>potatoes<\/strong> and half crosswise. Place in pan, add <strong>water<\/strong> to cover and add <strong>salt<\/strong> to taste (1-2 tsp). Bring to boil, reduce heat and simmer, covered for 15 minutes. Drain.<\/p>\n<p>Remove loose and broken skin from <strong>shallots.<\/strong> It is not necessary to peel <strong>shallots<\/strong><\/p>\n<p>When <strong>potatoes<\/strong> are cool enough to handle, cut in half lengthwise twice to quarter. Each piece is now 1\/8th potato.<\/p>\n<p>Paint sheet pan(s) with rendered <strong>fat.<\/strong> Arrange <strong>potatoes<\/strong> and <strong>shallots<\/strong> in single layer, drizzle with <strong>fat.<\/strong> Season with <strong>salt<\/strong> and <strong>pepper.<\/strong><\/p>\n<p>Roast for 35 minutes in 325\u00b0F oven while roast finishes. After removing <strong>roast<\/strong> raise oven temperature to 400\u00b0F. Remove <strong>shallots<\/strong> to dish and cover. Continue roasting <strong>potatoes<\/strong> for another 25-30 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 to 6 Servings Adapted from Food &amp; 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&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2017\/11\/22\/oven-roast-potatoes-shallots\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2512,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[190,217],"class_list":["post-660","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-potatoes","tag-shallots"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/PotatoShallot.jpg?fit=2048%2C1536&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/660","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=660"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/660\/revisions"}],"predecessor-version":[{"id":53803,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/660\/revisions\/53803"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2512"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}