Crispy Roasted Purple Potatoes with Shallots and Chives
These crispy roasted purple potatoes are crisp roasted to perfection with shallots!
Ingredients
- 6 tablespoons olive oil, or avocado oil
- 1 tablespoon white vinegar
- 2 pounds baby potatoes, halved (I used half purple/blue variety and half blonde)
- 1 large shallot, sliced into long and thin pieces
- 2 tablespoons flour
- 2 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 3 green onions, diced, green parts only
Instructions
- Preheat oven to 400 degrees Fahrenheit. Place oil in roasting pan, then place in oven to heat it up.
- While the oven preheats, place large pot on stove and heat over high heat.
- Add potatoes to the pot and then enough water to the pot to barely cover the potatoes. Add white vinegar and one teaspoon of salt and allow to come to a boil.
- Watch the potatoes carefully. When the water starts to boil (about 10 minutes), turn the heat down to medium-low and allow to simmer for an additional 5 minutes.
- Drain potatoes in a colander. Sprinkle flour, and remaining salt and pepper over the potatoes, then stir roughly to coat.
- Remove heated pan with oil from oven carefully.
- To the pan, carefully sprinkle shallots, then add the potatoes. The pan and oil will be hot, and they will sizzle on contact. Please be careful!
- Return pan to oven, and roast for 15 minutes. Remove carefully, flip potatoes to other side, and return to oven for another 15 minutes.
- Remove from oven and sprinkle with green onions. Serve warm or at room temperature.
Notes
You could certainly add 1-2 more sliced shallots to the mix. I honestly cant get enough of them in this recipe, they're so crispy and delicious!
Serving: 1, Calories: 255kcal, Carbohydrates: 30g, Protein: 4g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 786mg, Potassium: 672mg, Fiber: 4g, Sugar: 2g, Vitamin A: 64IU, Vitamin C: 31mg, Calcium: 26mg, Iron: 2mg
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