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    You are in: Home / Recipes / Roasted New Potatoes With Shallots Recipe
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    Roasted New Potatoes With Shallots

    Average Rating:

     22 Total Reviews

    Showing 1-20 of 22

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    • on March 17, 2012

      Quick and tasty side dish. I added carrots and served these with my annual corned beef and cabbage dinner. I won't wait a whole year before make these potatoes again. I;d like to try them with a thick juicy steak and a salad.

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    • on June 20, 2010

      Very much enjoyed the taste of this potato dish, what with the sauce & seasonings dressing up the ol' potato so well! Easy to prepare, too, which is a big plus! Thanks for sharing this great recipe! [Made & reviewed while in Great Britain with ZWT6]

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    • on June 20, 2010

      Delicious potatoes -- so lucky that I bought the main ingredient on sale today. I used fresh thyme and rosemary from our garden, and skipped the sugar. I think potatoes roast more nicely if you pat dry the cut sides before tossing them with oil and any other items, so I added that as a step.

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    • on June 19, 2010

      This is very yummy. We loved the taste of these potatoes. I omitted the salt and pepper. The taste of rosermary and thyme is great with the potatoes. They were perfect. Thanks Parsley :) Made for the Zwizzle Chicks of ZWT

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    • on January 08, 2009

      Totally loved by the whole family. I had with Beef Rollups and it was just right to go with them! I loved the flavor of the shallots as opposed to the onions, and the spices were right on target! Great potato recipe Parsley. Thank you!

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    • on October 04, 2008

      These were good! I followed the recipe pretty closely but quartered my potatoes. I baked for 45 minutes (based on others' recommendations) but it didn't "crisp" up for me. Also, I should have sprayed the dish with Pam and will do this next time since a lot stuck! This was very tasty and saved me from my "what to make as a side dish" dilemma. Fit the bill perfectly! Will make again..maybe cook longer and maybe add garlic (cuz I'm a garlic freak!) and spray with Pam. Yummy! Thanks for sharing this one Parsley!

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    • on September 16, 2008

      This was very good, easy and enjoyed by all! thanks!

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    • on August 16, 2008

      Yum! These were really good and so easy to make. The herb flavor is mild but so good. Only thing I did different was use baby red potatoes instead. Served with meat loaf and it paired great. I think it would go great with any meat like you said. Thanks for the great recipe! I'll be making it regularly!

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    • on July 13, 2008

      WOW were these ever so tasty! Me and my family hadn't tried "roasted potatoes" before so I tried these out and am so glad that I did. The flavor was absolutely wonderful. So much better than the regular run-of-the-mill mashed potatoes we're used to having. Thanks Parsley for a keeper!

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    • on February 14, 2008

      Wonderful recipe! So easy and the results were amazing - beautiful presentation and a tasty alternative to the old baked potato! I used red potatoes because that's what I had on hand. Wonderful complement to our seared tuna steaks. Thanks for sharing!

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    • on January 31, 2008

      Just bought a bag of fingerling potatoes with LOTS of deep purple (and dense) knobby potatoes. Maybe had less than 2 pounds potatoes, but added full amounts of remaining ingredients. Cut them in 1/2 size new potatoes, noted the purple ones were dense, and started with 45 minutes. Stirred after 20 minutes and just before end of roast. They were truly delicious -- served with Forman grilled chicked breasts. Thanks, Parsley, for posting.

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    • on January 19, 2008

      Yummy! These were great. The flavour was wonderful. So very easy too! I ended up cooking them 45 minutes (or more). I will definately be making these again and again! Thanks for posting.

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    • on October 08, 2007

      This recipe was so simple and I had everything in the pantry, no trips to the store for that one missing ingredient! I did add more onions as I like onions. Thanks.

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    • on July 29, 2007

      So very easy and delicious.

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    • on June 05, 2007

      ABSOLUTELY PERFECT!!!!!!!!!! Would not change a single thing!!!!!!!! :) :)

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    • on June 04, 2007

      This was so good and this is one recipe I will make again and again. Love the Worcestershire sauce taste.I made this for WT 3. Thanks for posing this one. Rita

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    • on June 02, 2007

      These are so easy and delicious! I used quartered red potatoes. The addition of the worcestershire is a nice touch. Went very well with some grilled salmon. Made for ZWT III.

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    • on May 31, 2007

      Great recipe Parsley!!!! We wolfed them down!

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    • on December 10, 2006

      I just noticed that tonight I made two recipes that Parsley has submitted. This is another 5 star in my book. I did not have baby new potatoes, but I did have Yukon and I quartered them and cooked them for 40 minutes due to the size. They came out perfect. I also cut the recipe in half cuz there's only the two of us. Made this with Pheasant in Sharp Sauce and #150547. DH said I need to make the whole meal again. Thanks, again Parsley for posting another keeper.

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    • on August 17, 2006

      These little gems were wonderful. Crispy, soft and tender, quick and easy to make. The shallots and herbs are a lovely addition. I baked mine for 40 minutes, they were perfect. Thanks for sharing.

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    Nutritional Facts for Roasted New Potatoes With Shallots

    Serving Size: 1 (164 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 163.7
     
    Calories from Fat 41
    25%
    Total Fat 4.6 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 309.9 mg
    12%
    Total Carbohydrate 28.2 g
    9%
    Dietary Fiber 3.3 g
    13%
    Sugars 1.6 g
    6%
    Protein 3.2 g
    6%
    Detailed Nutrition Values About Nutrition Info
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