Roasted Potatoes & Shallots



This was a really quick way to cook potatoes – they took as long to cook as it did to cook dinner.


2 red potatoes, cut into chunks

Olive oil

2 large shallots, peeled and quartered

Fresh thyme


Preheat the oven to 475 (I used the convection setting).

Place a greased baking tray into the oven to warm up.

Place all the ingredients (except the thyme) into a bowl and mix with your hands until the potatoes are all covered in oil. Season with salt and pepper.

Cook for about 15 minutes or until golden and soft, turning once. Sprinkle with thyme before serving.


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