Fingerling Potato And Shallots Recipes

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.

Steps:

• Preheat the oven to 375°.
• In a 10-inch non-stick skillet, heat 3 tablespoons of the oil together with the butter over low heat.
• When the butter has melted, add the shallots and potatoes, season with salt and pepper and cook, covered, until the potatoes are tender, stirring often.
• Transfer the mixture to a colander, drain well and set aside.
• In a large bowl, combine the eggs and 1/2 cup of the Parmesan, season with salt and pepper and whisk until well blended.
• Fold in the reserved asparagus and the potato/shallot mixture.
• Add the remaining olive oil to the skillet and set over medium heat.
• When hot, add the egg mixture and disperse the asparagus and potatoes evenly among the eggs.
• Cook for 1 to 2 minutes or until the bottom is just set.
• Sprinkle the top of the egg mixture with the remaining Parmesan and bake in the center of the preheated oven, for about 16 to 20 minutes or until the eggs are set and the top is lightly browned.
• Remove the frittata from the oven.
• Loosen the frittata if necessary by running a spatula around the insides of the skillet and carefully slide the frittata onto a large serving platter.
• Garnish with fresh chives and serve warm or at room temperature, cut into wedges, accompanied by a well-seasoned green salad and a crusty French baguette.

Steps:

• Preheat oven to 400 degrees. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl.
• Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven, and serve hot with additional seasoned salt on the side.

Steps:

• Slice the fingerlings to bite size. Boil in water until tender. While potatoes are boiling, dice a shallot and start cooking in the olive oil, enough to coat the pan. Add the potatoes and cook until lightly browned. Salt and pepper to taste.