Roasted Potatoes and Shallots
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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These roasted potatoes and shallots offer a sophisticated twist on the traditional Sunday roast accompaniment. By slow-roasting the shallots until they are sweet and jammy before adding the potatoes, you create a wonderful depth of flavour and a beautiful contrast in textures. The Yukon Gold potatoes provide a buttery interior and a satisfyingly crisp skin, while the olive oil ensures a light, golden finish that keeps the dish entirely plant-based.
This vegan side dish is incredibly versatile, making it a reliable addition to a festive menu or a simple midweek dinner. The caramelised notes of the shallots complement savoury roasted meats and nut roasts alike. For the best results, ensure the vegetables are spread in a single layer to allow the heat to circulate, ensuring every potato edge achieves that coveted crunch.
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Ingredients for Roasted Potatoes and Shallots
6 large shallots, peeled and halved lengthwise
45ml extra-virgin olive oil, divided
675g medium Yukon Gold potatoes, peeled and quartered
How to make Roasted Potatoes and Shallots
Preheat oven to 204°C with rack in lowest position.
Toss shallots with 1 1/2 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a 13-by 9-inch baking pan, spreading evenly.
Roast, stirring occasionally, until shallots are golden, about 30 minutes.
Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a bowl, then add to shallots.
Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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