- Prep time
- 30 minutes PT30M
- Cook time
- 40–45 minutes PT45M
- 8–10 servings
Roasted potatoes are always a good idea, especially when garlic butter, fresh rosemary and caramelized shallots are involved.
- 4 pounds yellow marble potatoes
- 8 ounces butter, divided
- 3 cloves garlic, crushed
- Sea salt and black pepper, to taste
- 1 bunch rosemary, rough chopped
- 3 shallots, sliced thin
Place marble potatoes in a large stock pot, cover with cold water by 2 inches and heat on high. Simmer gently for 10–12 minutes, until potatoes are tender. Drain water and let stand for 10 minutes. Crush each potato to about half of its height with a flat utensil (like a spatula) then place on a lined baking sheet.
Heat oven to 425°F.
Melt 6 ounces of butter with the crushed garlic. Spoon garlic butter over the potatoes, then season with salt, pepper and chopped rosemary. Roast potatoes in oven for 30–35 minutes, until edges are browned.
While potatoes are roasting, caramelize shallots in the remaining butter and reserve. When potatoes are browned, top with shallots and season with salt to taste.