I always want to call this side dish Potatoes and Onions, When really it's Potatoes and Shallots. I love making potatoes this way.
- Mini potatoes (I'm using Yukon Gold in these photos, I like red bliss too)
- herbs de provence (French Spice blend, Italian will work great too)
Pre heat your oven to 400 degrees. Quarter the potatoes and shallots. Make sure to select similar size potatoes so when you quarter them they cook at the same time.
Season generously with the herbs, salt and pepper on a cookie sheet. Drizzle with the olive oil
Toss everything together well and roast until they are golden brown (40 minutes maybe a bit more) Half way through the cooking time don't forget to turn and mix them up
Give them the time they need to cook until the outside is crispy, the inside is fluffy and the shallots are and sweet.